Labra

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 medium cabbage
• 1/2 medium cauliflower
• 15 broad beans
• 15 french beans
• 2 medium sweet potatoes
• 2 medium white radishes
• 1 large potato
• 100 g red pumpkin
• 2 small brinjals
• 2 green chilies
• 1 tablespoon oil
• 3 whole red chilies
• 1 teaspoon turmeric powder
• 1 teaspoon ginger paste
• salt
• 3/4 teaspoon sugar
• anise seed
• cumin seed
• onion seeds
• mustard seeds
• fenugreek seeds (the last being half in proportion to the rest)

Recipe

• 1 wash and thinly shred the cabbage.
• 2 wash and keep aside the cauliflower florets.
• 3 string broad beans and split open each.
• 4 string and wash french beans.
• 5 cut into one inch sized diagonal pieces.
• 6 peel and wash sweet potatoes, radishes and potato.
• 7 peel and de-seed the red pumpkin.
• 8 cut all vegetables into one inch sized vertical slices.
• 9 remove stems from brinjals and cut each into four.
• 10 keep in a bowl of water till required.
• 11 wash, remove stems and slit green chillies.
• 12 heat oil in a thick bottomed pan.
• 13 add'paanch phoron' and red chillies.
• 14 when they change colour, add all the vegetables and stir.
• 15 add turmeric powder and ginger paste.
• 16 mix well.
• 17 cover.
• 18 cook over low flame till all the vegetables are cooked.
• 19 uncover.
• 20 cook on high flame to dry up any water.
• 21 add salt, sugar and green chillies.
• 22 mix well.
• 23 cook for 2 minutes.
• 24 remove from flame.
• 25 serve hot!