Name: Labra Tarkari
Prep time: 6 min
Cook time: 8 min
Total time: 15 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 2 bay leaves; 1½ cups pumpkin or winter squash, cut into large cubes; 1 teaspoon ghee; 8 to 10 radishes, halved; 1 medium potato, quartered; 1 teaspoon panch phoron (Bengali Five Spice Blend); 1 small onion, grated; 2 cloves garlic minced; 1 tablespoon grated fresh ginger; 1 teaspoon ground cumin; 1½ teaspoons garam masala (storebought); 1½ teaspoons salt, or to taste; 1 teaspoon sugar; ½ teaspoon cayenne pepper powder; 1½ cups baby spinach leaves; 2 tablespoons mustard oil; 1 small eggplant, cut into cubes

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
15 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

Labra is an example of how dishes retain some similarities across neighboring states, but have varying spices and flavors. Labra is a mixed vegetable medley made in the states of West Bengal and Assam. The Assamese variation is more of an autumn dish, while in West Bengal the labra surfaces in early spring. The recipe offered here is the Assamese labra which uses more assertive spices, such as garlic and garam masala. Essential vegetables for this dish include pumpkin or winter squash, eggp