“At BURASU, we believe sacred food isn’t just eaten — it’s experienced.”
And nothing embodies this more than Labra – Bengal’s beloved vegetable medley, slow-cooked in mustard oil and spiced with panch phoron. No onion, no garlic — just faith, flavor, and fresh ingredients.
On Day 1 of our #10Days10States Navratri food journey, we bring you the soulful star of the Durga Puja Bhog Thali — Labra, straight from Kolkata.
No onion. No garlic. No fuss. Just faith, freshness, and that unmistakable bhog aroma.
LABRA RECIPE – Bengali Mixed Vegetable Curry (Niramish Bhog Style)
100% Vegetarian | No Onion, No Garlic | Bhog Approved
Prep Time: 20 mins
Cook Time: 30 mins
Serves: 4–6
INGREDIENTS
Vegetables (cut into medium cubes/sticks):
- 1 cup pumpkin (kumro)
- 1 cup potatoes (alu)
- 1/2 cup eggplant (begun)
- 1/2 cup carrots
- 1/2 cup green beans
- 1/2 cup raw banana (kacha kola) – optional but traditional
- 1/2 cup cabbage – optional
Spices:
- 1 tsp panch phoron (Bengali 5-spice mix: cumin, fennel, mustard, nigella, fenugreek)
- 2–3 dry red chilies
- 2 bay leaves
- 1 tbsp grated ginger
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tsp sugar (Bengalis add a pinch of sweetness)
- 2–3 tbsp mustard oil
- 1/2 tsp ghee (for finishing)
INSTRUCTIONS
Prep Veggies
- Wash, peel, and chop all vegetables into similar-sized pieces so they cook evenly.
Temper the Oil
- Heat mustard oil in a kadhai until it smokes slightly.
- Add panch phoron, bay leaves, and dry red chilies.
- Let them crackle and release aroma.
Add Ginger & Turmeric
- Add grated ginger and stir for a few seconds.
- Add turmeric powder and mix.
Add Vegetables
- Add hard vegetables first (potato, pumpkin, raw banana, carrots).
- Add salt and sauté for 3–5 minutes.
- Then add the softer ones (brinjal, beans, cabbage).
- Mix well and coat everything in the masala.
Cook Covered
- Add a splash of water (not too much – labra is semi-dry).
- Cover and cook on low heat for 15–20 minutes, stirring occasionally.
Finish with Sugar & Ghee
- Once all veggies are soft and flavors have melded together, add a pinch of sugar.
- Drizzle with 1/2 tsp ghee for that final bhog aroma.
SERVE WITH
Steaming Khichuri
Begun Bhaja (fried eggplant)
Tomato khejur chutney
Payesh or Mishti Doi
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