Bhoger Labra Torkari | Labra Sabzi | Traditional Bengali Mix Vegetable (No onion No Garlic) | Durga Puja Special

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" Labra Torkari " is an authentic traditional Bengali semi sweet mixed vegetable recipe (No Onion No Garlic) which is a must served dish with Bengali Bhoger Khichuri. In Bengali Puja bhog thali, its a compulsory dish. It is also a super hit dish with Steamed rice & Bengali niramish dal. It goes well with ruti / fulka / chapati / Bengali triangle paratha as well. It is a nutritious recipe also as it contains lots of veggies in a single dish.
Lets, go to the recipe.

Preparation Time : 20 minutes

Cook Time       : 1 hour

Serves            : 5 people


Ingredients:

  • Mustard Oil- 1/4 cup
  • Ghee- 1 tablespoon
  • Dry Red Chilli- 2 pieces
  • Bay leaf- 2 pieces
  • Panch Foron- 2 teaspoon
  • Scraped Coconut- 1/2 cup + very little for garnishing
  • Cubed Potato- 1 cup
  • Cubed Sweet Potato- 1 cup
  • Cubed Radish- 1 cup
  • Diced Raw Banana- 1 cup
  • Cubed Sweet Pumpkin- 2 cup
  • Diced Ridge Guard- 1.5 cup
  • Cauliflower Florets- 1 cup
  • Cubed Eggplant- 1 cup
  • Chopped Spinach- 2 cup
  • Chopped Tomato- 1 Medium
  • Blanched Green peas- 1/2 cup
  • Slited Green Chilli- 3~4 pieces
  • Ginger paste- 1 tablespoon
  • Salt to taste
  • Sugar- 2 tablespoon
  • Turmeric Powder- 1 teaspoon
  • Kashmiri Red Chilli Powder- 1 teaspoon
  • Cumin Powder- 1 teaspoon
  • Coriander Powder- 1 teaspoon
  • Bengali Bhaja Masala powder- 1/2 tablespoon
  • Bengali Garam Masala Powder- 1 teaspoon

How to Make:

  1. Heat oil in a deep wok.
  2. Add dry red chilli(break from middle) and bay leave to crackle for 10 seconds. Keep the heat medium.
  3. Then add panch foron and fry for 15 seconds.
  4. Add scraped coconut and fry until golden in low flame for 2 minutes.
  5. Add potato & give a good stir. Fry for a minute in medium to low heat.
  6. Add sweet potato followed by radish. Fry for 3 minutes in low heat.
  7. Now add raw banana & sweet pumpkin. Fry for 3 minutes in medium heat.
  8. Seasoned with salt, turmeric powder followed by kashmiri red chilli powder. Mix well.
  9. Cover and cook for 10 minutes in medium heat.
  10. Add ridge guard, cauliflower and eggplant. Mix well. Cover and cook for 10 minutes in medium heat.
  11. Add slited green chilli, ginger paste, chopped tomato , cumin powder and coriander powder.
  12. Give a good mix.
  13. Add spinach & stir well.
  14. Adjust salt and add sugar. Give a good stir.
  15. Cover & allow to cook them for 10 minutes.
  16. Now you can see, vegetable will release lots of water. Stir well and cover for 10 minutes cook again. 
  17. Then add blanched green peas and mix well. Cover & cook for 5 minutes.
  18. Finally add Bengali Bhaja Masala followed by Bengali Garam Masala & ghee. Mix well.
  19. Give a standing time for 5 minutes (uncovered).
  20. Serve with Bhoger khichuri / Steamed rice with Bengali dal / Ruti / Chapati.
  21. Before serving, garnish with scraped coconut.



My Tip: 

  • Don't skip frying the veggies. It will help to prevent the veggies from mashed up (will lead to give perfect texture).
  • Always, add soft veggies(needs less time to cook)later & add hard veggies (needs more time to cook) earlier. Don't add all together. Its a trick to make your vegetable perfect.
  • Traditionally, this recipe is a semi sweet mixed vegetable. If you like, you can increase  the sugar level. But please, don't reduce to get its authentic taste .
  • For this recipe, we don't add any water to cook. Vegetable will be cooked with their own water. This is one of the main tricks to get perfect texture & taste .
  • If you are using raw peas , add earlier ;  so that it will get at least 15~20 minutes to cook.
  • In Labra, vegetable should be neither mashy nor seperated for the perfect texture. 
  • Vegetable can be taken as per your choice. You can add drumstick, banana stem, flat beans, cabbage etc.

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