The only dish missing from your table


280g potato

240g sweet potato

280 g gathi kochu (taro corn)

500 g brinjal

220g unripe banana

240g banana stalk

200g cauliflower

450g cabbage

150g sheem (flat beans)

120g borboti (long beans)

700g kumro (ripe pumpkin)

350g mustard oil

6 dried red chillies

6 bay leaves

2 teaspoons of panch phoron

24g green chillies

70g ginger paste

150 g grated coconut

6g turmeric

28g salt

56g sugar

40g of ghee

20g bhaja moshla


When chopping vegetables, make sure they all stay the same size so they cook evenly. As the labra is often prepared on a large scale, it is traditional for all members of the household, men, women and children, to participate.

In a saucepan, bring the water to a rolling boil. Add the borboti (one meter long bean) and cook for 2 minutes without the top. They will turn a bright green color. Remove them from the water, then set them aside. Borboti can be blanched so we can add them later in the cooking process to keep them juicy. They shrivel up and dry out when you fry them in hot oil.

The gathi kochu (taro corm) should then be added to the same boiling water for 5 minutes and covered. This decreases their viscosity and helps pre-cook them. Remove them from the water and set them aside.

Heat a large korai (or thick-bottomed wok). Pour the mustard oil completely. Cook over high heat until it smokes and turns light yellow. There is a lot of oil in it, so the color change will take some time and there will be a lot of smoke!

Reduce the heat once it begins to smoke and add the brinjal. Fry for five minutes over medium-high heat until golden. Fish out the brinjal using a slotted spoon, then set it aside.

Add the unripe banana now and cook for another five minutes or until browned. Put aside.

Over low heat, stir the same oil for 30 seconds while adding the dried red chillies and panch phoron. Prevent the phoron from burning. It’s gonna get sour.

Stir to cook the ginger paste for one minute after adding it.

Fry the potato for 5 minutes before adding the thor (banana marrow).

Add the pumpkin and continue cooking.

Cook for one minute after adding the green chili paste.

Then add the cabbage, cauliflower and sweet potato to the korai and mix well. Cook 5 minutes with the lid on, stirring gently from time to time.

Mix the sheem and the parboiled gathi kochu (flat beans). Cook 5 minutes, stirring often.

Stir in grated coconut after adding it. For a minute, cook.

Add salt, sugar and turmeric at this time. Be careful not to break up the vegetables at this point as you mix thoroughly. Cook for 10 minutes with the lid on. Every three minutes, stir.

Add the previously blanched borboti. Cook 10 minutes, stirring often.

Add the unripe banana, cooked brinjal, and whole green chiles that have been cut up. For 10 minutes, cook. The vegetables are quite tender at this point. So stir gently.

After turning off the heat, add the freshly cooked bhaja moshla and all the ghee. Before serving with the khichuri, start the bhaja, alu bhaja, kumro bhaja, chutney and payesh, cover tightly with a lid and let stand for 30 minutes.

Serve and enjoy this comforting dish. Enjoy your meal.

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