How To Make Labra Bengali Style

"Hey practice yous have the Labra recipe on the blog? I don't think then!" Mehebub asked and replied to his own question.

Information technology was and then I realized and so far I accept not written a single discussion about Labra. Needless to say, it took me no time to cheque whether I have the pictures of the famous Bengali delicacy Labra Tarkari in the annal or not. Fortunately, I clicked a few pictures during Saraswati Pujo Which I now can use to consummate this post.

%Bengali Labra Tarkari Recipe debjanir rannaghar

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Pujor Bhog without Labra!
Labra aka Labrar Tarkari, is a dish loved by Shri Chaitanyadev himself!
Labra; then and at present!
Bihari Da; the Rannar Thakur'southward take on commercial cooking of Labra!
Ingredients
Instructions
Here'southward how I cook Labra at Debjanir Rannaghar!
Recipe Card
No onion no garlic Bengali Recipes aka Bengali vegetarian recipes from Debjanir Rannaghar!
Have you tried the Labda Torkari recipe from Debjanir Rannaghar!
Here's the Labra Recipe Pin for your Pinterest Board!

Pujor Bhog without Labra!

A typical Bengali Pujor bhog is incomplete without Labra. For those who call up Bengali cuisine is dominated past Non-vegetarian dishes, Labda is probably our answer to you. A Bengali mixed-veg cooked without onion and garlic and is believed to exist loved past none other than Shri Chaitanyadev himself!

Labra aka Labrar Tarkari, is a dish loved by Shri Chaitanyadev himself!

সার্ব্বভৌম পরিবেশন করেন আপনে। প্রভু কহে মোরে দেহ লাফরা ব্যঞ্জনে।।
(Sarbabhoumya please serve me. Prabhu is request for the Lafra)

In a higher place mentioned lines are from Krishnadash Kabiraj'due south Chaitanya Charitamrita'south Madhya Lila. This book talks about the life and Philosophy of Shri Chaitanya Dev (1478- 1533) and besides Bhakti Yog. The Madhya lila is all about Prabhu's centre life and specially the years he spent in Puri Dham. In this affiliate, it was found that he liked a certain kind of dish which was then known equally Lafra.

Once again, in the same volume, some other line is constitute which is referring to the same dish.

প্রভু কহে মোরে দেহ লাফরা ব্যঞ্জনে। পিঠা, পানা, অমৃতগুটিকা দেহ ভক্তগণে।।

According to these lines Prabhu asked to serve him Lafra while the followers are to be served with Pitha (Sweet dumpling); Pana (Bitel leafage cone); Amritagutika.

Labra Torkari is still cooked at the Nabadwip Thakurbari. The word came from the Bengali word Alabu (অলাবু).

Labra; and so and at present!

From the beginning, Labra is cooked with unlike vegetables. Initially Gorbho Mocha was a mandatory ingredient while these days at least when cooked commercially, garbha mocha (Assistant Bloom) and thor (assistant stem) are not used while making Labra. Aloo aka White potato, as well as tomato, are late inclusion equally well.

These days, Labra is cooked with Potato, Broad bean, pumpkin, sweet potato, Taro, Eggplant, Plaintain, Radish, etc. In some families, they do not add together green such equally spinach while cooking labra while in some families they do add the aforementioned. In our identify, no dark-green is used in making this delicacy. Nevertheless, I prefer to add together Spinach to balance the flavors. And then the choice is yours.

Bihari Da; the Rannar Thakur's accept on commercial cooking of Labra!

I talked to a veteran Rannar Thakur (a Commercial Bengali cook who is in the business concern for more than l years and is a regular at my ancestral firm). Bihari da confirmed Tomato is now used to balance flavors and so is spinach. He even informed me that they fry the veggies lightly before cooking. I followed his recipe to go the "Barowari" flavors and information technology worked.

Ingredients

check recipe carte du jour for measurements

Potatoes
Sweetness Potato
Eggplant
Radish
Wide Bean
Pumpkin
Spinach
Ridge Gourd
Cauliflower
Love apple
Kokosnoot paste
Bay leaves
cumin seed
fennel seed
Dry Blood-red Chillies
Panch Phoron
Hing/ Asafoetida
Turmeric powder
Red Chili powder
Cumin powder
Sugar
Common salt or to gustation
Ginger Paste
Mustard Oil
Ghee

Instructions

Cheque the recipe card for details

%bengali labra tarkari recipe step debjanir rannaghar — Bhaja Moshla

dry out roast and ground cumin seed, bay leaf, cherry-red chili, and fennel seed to make bhaja moshla

cut murphy, sweet spud, pumpkin, radish, and eggplant into cubes; cutting beans into pieces.

roughly chop spinach

atmosphere mustard oil with bay leaf, red chili, and Bengali panch phoron

Add together potatoes, sweet potatoes, and pumpkin and fry for three-iv minutes

Add remaining veggies except for spinach and fry

Now add together turmeric powder, cherry chili pulverisation, cumin powder, common salt, and sugar, and mix and cook

Add coconut paste and ginger paste mix

Add Spinach

Mix and cook till veggies soften

At present add together ghee

Add together Bhaja Moshla

Now add some more kokosnoot paste and mix

Serve labra hot with steamed rice

Hither's how I cook Labra at Debjanir Rannaghar!

Recipe Card

Labra | Bengali Labra Tarkari

Labra is a classic Bengali Vegetarian dish cooked without onion and garlic

Prep Time: 10 mins
Cook Time: 20 mins
Full Time: thirty mins
Yield: vi Portions 1x
Category: Side Dish
Method: Cooking
Cuisine: Bengali
Nutrition: Vegetarian

2 Potatoes
i Sweetness Murphy
1 Eggplant
i Radish
4 Broad Edible bean
150 g Pumpkin
½ Spinach (completely optional)(chopped)
1 Ridge Gourd
five-6 florets Cauliflower
1 Tomato (Optional)
½ cup Kokosnoot paste

Tempering:

3 Bay leaves
2 Dry Red Chillies
1 Tsp. Panch Phoron
¼ Tsp. Hing/ Asafoetida

To brand spice paste!

one Tsp. Turmeric powder
one Tsp. Red Chili powder
i Tsp. Cumin powder
1 Tbsp. Sugar
ane Tsp. Salt or to gustation
1 Tbsp. Ginger Paste
1 Tbsp Mustard Oil

To brand Bhaja Moshla:

½ Tsp. Cumin seed
ane Dry Chili
1 Bay Leafage
¼ Tsp. Fennel Seed

Other:

2 Tbsp. Mustard Oil
2 Tbsp. Ghee

Pare the skin of Potato, Sweet Spud, Radish, Pumpkin, and also Ridge Gourd.
Cutting all those into pocket-sized cubes inclusive of Eggplant and Tomato plant equally well.
Now cut bread bean aka sim into small foursquare pieces every bit well.
If using chop spinach.

Bhaja Moshla:

Dry roast dry chili, bay leafage, fennel seed, and likewise cumin seed for 2 minutes on a flat pan.
Make a coarse pulverisation of the spices. I Tbsp. The pulverization volition be used in making the Labda.

making of spice paste:

Take the Ginger paste and mustard oil along with turmeric pulverisation, reddish chili powder, cumin pulverisation, sugar, and too common salt in a bowl and make a thick paste or else you can add the spices directly.

Making of Labra!

Heat oil in a pan and temper the oil with Bay leafage, red chili, and too panch phoron followed by asafoetida.
Now add together Potato followed by sweetness murphy and as well pumpkin and cook for three-four minutes.
Now add the rest of the veggies and requite a thorough mix.
Add the spice paste and mix thoroughly.
Add together coconut paste equally well.
Cover the pan with a lid and cook till the veggies soften.
Veggies volition release wet and hence no demand to add h2o.
Adjust the spices if needed.
Information technology will have around fifteen-20 minutes to melt on a low flame the labda.
In one case washed add Ghee followed by the Bhaja Moshla and give a generous mix.
Serve Labra hot with Khichuri.
The dish should exist mushy and without curry.

%Labra Tarkari Recipe

Notes

You may skip Tomato and Spinach completely.
Ghee tin can also be substituted with some more than mustard oil or Only ghee can exist used in making Labra.
Some people fry the veggies beforehand, all the same, I prefer cooking the veggies together.

Nutrition

Serving Size: 100g
Calories: 240
Sugar: nine.2g
Sodium: 470mg
Fat: 14.1g
Saturated Fatty: 5.5g
Carbohydrates: 27.1g
Cobweb: vii.4g
Protein: four.2g
Cholesterol: 11mg

Keywords: Bengali Labra Recipe, Labda recipe, Labra Torkari recipe, Bhoger Labra, Debjanir Rannaghar

Recipe Carte du jour powered past Tasty Recipes

No onion no garlic Bengali Recipes aka Bengali vegetarian recipes from Debjanir Rannaghar!

Tok Dal (Too known every bit Kancha Aam diye Toker Dal)
Jhuri Aloo Bhaja Besides known every bit Bengali Aloo Bhaja)
Bori Aloor Jhal (besides known as Bengali Bori'r Jhal)
Lau Shaker Chorchori (too known as Bengali Vegetarian Hodgepodge with Bottle Gourd Greens)
Sheemer Jhal (Also known as Bengali Shorshe Sheem or Broad Edible bean Back-scratch with Mustard Paste)
Plastic Chutney (also known every bit Raw Papaya Chutney or Bengali Peper Chutney)
Rosogollar Dalna (Also known as Roshogollar Torkari)
Aloo Posto (also known as Aloo Postor Torkari)
Sada Aloo Chorchori (also known as Bengali Aloo Chorchori)
Postor Bora (Also known equally Bengali Poppy Seed Fritters)
Bengali Kolai Dal (Also known as Biulir Dal or Bengali Urad Dal)
Phulkopir Roast (also known as Bengali Roasted Cauliflower!)
Papor er Dalna (likewise known as Bengali Papad Curry)
Bengali Soru Chakli Pithe (Too known equally Soru Chakuli Pitha)
Shukto (As well known every bit Shuktoni)
Kumror Chakka (Too known equally Bengali Kumror Torkari)
Narkel diye Niramish Ghugni (Also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Back-scratch with Fried Coconut
Bengali Niramish Khichuri (Besides known as Bhoger Khichuri or Bengali Khichuri)
Bhaja Moong er Daal (also known as Sona Muger Dal)
Gur diye Topa Kul ar Lycopersicon esculentum Chutney (Also known as Kuler Tok)
Chanar Dalna (also known equally Bengali Cottage Cheese and Potato Curry)
Aam Kasundi aka Bengali Way Mustard and Mango Sauce

More veg recipes

Katoya Data Chorchori (Also known every bit Bengali Style Mix-veg with Drumsticks)
Natun Aloor Dum (Too known as Bengali Niramish Aloor Dum)
Panch Mishali Tarkari (Too known every bit Panch Mishuli Tarkari)
Lomba Dantiwala Begun Bhaja and Gol Muchmuche Begun Bhaja (Also known as Bengali Aubergine fry)
Lau ar Aloo er Khosa Bhaja (Likewise known as Stir-Fried Bottle Gourd and Tater Skin/ Peel )
Dhokar Dalna (Besides known equally Dhokar Tarkari)
Koraishutir Kochuri (Also known as Bengali Peas Kachauri)
Kumro Phuler Bora (Also known as Bengali Pumpkin Blossom Fritters)
Gota Sheddho (Also known as Bwngali Gota Shidho)
Narkel diye Cholar Dal (Also known as Bengali Cholar Dal)

Have y'all tried the Labda Torkari recipe from Debjanir Rannaghar!

Do let me know how it came out. Also, I would honey to encounter a picture of the same which yous can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you tin can use my hashtag #debjanirrannaghar and in addition, yous tin can tag me at@foodofdebjani.

Here'due south the Labra Recipe Pivot for your Pinterest Board!

Source: https://kitchenofdebjani.com/2019/09/labra-bengali-labra-tarkari-recipe/