{"id":1650,"date":"2008-10-15T08:23:15","date_gmt":"2008-10-15T15:23:15","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=1650"},"modified":"2014-02-04T16:29:00","modified_gmt":"2014-02-04T23:29:00","slug":"labra-a-festive-combination-of-vegetables-and-spices","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/sides-etc\/labra-a-festive-combination-of-vegetables-and-spices\/","title":{"rendered":"Labra: A Festive Combination of Vegetables and Spices"},"content":{"rendered":"

\"labra<\/p>\n

These two months of September & October make me extremely homesick. The cool air, clear skies and the while floating clouds spill out all the memories of the biggest religious festival of West Bengal: Durga Puja, the community celebration, and along with that very special food.<\/p>\n

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Someone once said, “There are two kinds of fervent devotees at Durga Puja: one kind has their hearts fixed on god, the other has their minds focused on food, but the degree of devotion is the same.” The food culture is interrelated to the religion & during the days of the religious celebration is also a celebration of food.\u00a0The food cooked in the communal kitchen is first offered to the Goddess Durga after the morning prayers, & this is called “bhog”. Classicists insist that the aromas in the kitchen should be ignored before the “bhog” is actually offered to the Gods.<\/p>\n

The classics of the puja\u00a0 are\u00a0very humble dishes, mostly seasonal & very basic to the daily Bengali Kitchen. But the extravagant pleasure comes from the\u00a0communal eating, where everyone sits together to eat food served on either banana leaves<\/em><\/strong> or simple plates made by weaving saal leaves<\/em><\/strong>.<\/p>\n

A small example of food served during \u00a0these few days:<\/p>\n

Khichudi<\/strong><\/a>, the rice-and-dal staple you\u2019ll find everywhere in India \u00a0and\u00a0\u00a0labra, <\/strong>a pumpkin, spinach, eggplant, potato, carrots, cauliflowers based mixed vegetable\u00a0 that can contain up to 15 different seasonal vegetables, spiced with panchphoron<\/strong><\/em><\/a>, are among the very common dishes. I also need\u00a0 to mention that the “bhog” which the community shares after being offered is all satvic in nature; not even onion or garlic is used.<\/p>\n

While I missed all the buzz from back home, I did make Labra,\u00a0<\/strong>(no I\u00a0did not use 15 vegetables, but what ever was there in my refrigerator). There is actually no restriction to what vegetable may be used. The fresh winter vegetables are usually used.<\/p>\n

 
\n\"labra<\/p>\n

 
\nI sat back and dreamed of being back home at the community, eating all together.<\/p>\n

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Labra: A Festive Combination of Vegetables and Spices<\/h6>\n

Ingredients:<\/strong><\/p>\n

    \n
  1. 1 cup of \u00a0yellow pumpkin\/butternut squash, <\/strong>cubed<\/em><\/li>\n
  2. 1\/2 cup cabbage,<\/strong> shredded roughly<\/em><\/li>\n
  3. \u00a01\/2 cup radish (red or white) <\/strong>chopped in to small pieces<\/em><\/li>\n
  4. 2 eggplants\/brinjals, <\/strong>cubed<\/em><\/li>\n
  5. 3 medium potatoes, <\/strong>cubed<\/em><\/li>\n
  6. 1\/2 cup sweet potatoes, <\/strong>chopped in to small pieces<\/em><\/li>\n
  7. 1 carrot, <\/strong>chopped in to small pieces<\/em><\/li>\n
  8. 1 cup spinach<\/strong><\/li>\n
  9. 2 small zucchini, <\/strong>chopped<\/em><\/li>\n
  10. 4 green chillies, <\/strong>slit<\/em><\/li>\n
  11. 1.5 inch piece of ginger, <\/strong>peeled and grated<\/em><\/li>\n
  12. 1.5 teaspoon Panch Phoron (This is a five mix spice. \u201cPanch\u201d means \u201cfive\u201d. The following are used in equal amounts: Cumin Seeds, Mustard Seeds, Nigella Seeds, Fenugreek Seeds, Fennel Seeds)<\/strong><\/li>\n
  13. 2 red whole dry chilies<\/strong><\/li>\n
  14. a generous pinch of hing\/asafoetida<\/a><\/strong><\/li>\n
  15. 1 tsp turmeric powder<\/strong><\/li>\n
  16. 5\u00a0tablespoon \u00a0pure mustard oil (substitute with any cooking oil if this is not available)<\/strong><\/li>\n
  17. 1 tsp sugar<\/strong><\/li>\n
  18. Salt to taste<\/strong><\/li>\n<\/ol>\n

    Other Vegetables that may be used: Cauliflower, Beans, Broad Beans, Peas, Any squash
    \n<\/em><\/p>\n

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    Method:<\/strong><\/p>\n

    Heat about 4 tablespoon oil and add \u00a0panch phoron, green chilies and whole red chilies. When the spices sizzle and splutter, add the hing\/asafoetida. \u00a0Now add the radish, potatoes and carrots (all the root vegetables)\u00a0and stir fry for about 5-8 minutes. Then add all the other vegetables, turmeric powder, and salt. Stir and cover it tightly and allow it to cook. Uncover and stir frequently.<\/p>\n

    In the mean time grate the ginger or make a paste and add this to the already cooking vegetables. Stir in and mix well. Add sugar and about a cup of water. Cover and cook over low heat till all the vegetables are cooked and almost mushy. \u00a0Increase the heat so that most of the water is absorbed \u00a0by the vegetables and there is just enough to just coat the vegetables.<\/p>\n

    Adjust seasonings and water. When done the vegetables should be very well cooked, almost mushy. Drizzle the rest of the mustard oil to finish off.<\/p>\n

    Serve hot with White Rice or Khichudi<\/strong><\/a><\/p><\/blockquote>\n

     
    \n\"labra
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