Laabra: Bengali Mixed Vegetable Dish

All through the Durga Puja, we had Bhog with Laabra, a mixed vegetable dish usually served with Khichdi but which also goes well with dal & rice. It has almost the entire gamut of vegetables cooked with basic spices and with a hint of sweetness. Since I liked it, I had to try it out at home. I’ve omitted radish in my recipe because I don’t like it, but you may add since the actual recipe calls for it.


  • 2 cups of the following mixed vegetables chopped into small pieces: Pumpkin, potato, cauliflower, capsicum, green peas, and eggplant.
  • 1 large Tomato
  • 2 Green chilies
  • 1 tbsp Panch phoron (mixture of equal amounts of fennel, cumin, black cumin, mustard & fenugreek seeds)
  • 1 tsp Turmeric Powder
  • 1 tsp Red chili powder
  • Salt to taste
  • 1 tsp Sugar
  • 2 tbsp Oil
  • A bunch of chopped coriander/cilantro leaves


  • Heat some oil in a pan, add panch phoron and once it splutters add all the vegetables. Add tomatoes, green chilies, salt, chili powder and turmeric and stir for a minute or two.
  • Add enough water to cook the vegetables and cover the lid of the pan
  • When vegetables are cooked and tender add sugar and stir again.
  • Garnish with fresh coriander leaves and laabra is ready to serve.

Preparation time: 30 minutes

Serves: 2

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