Labra

Introduction

Labra is a mildly spiced, slightly sweet Bengali mixed vegetable curry made with pumpkin, potatoes, radish, brinjal, and spinach, often offered as bhog during Durga Puja.

Historical Relevance

Labra is deeply tied to community feasts (bhog) in pujas. Unlike everyday curries, it combines many vegetables in one pot, symbolizing abundance and togetherness.

1. Preparing the Vegetables

Ingredients:

Pumpkin, potato, brinjal, radish, spinach (1 cup each, chopped)

½ tsp turmeric

1 tsp salt

Instructions:

Wash, peel, and chop vegetables into medium chunks.

Boil slightly or keep raw for cooking in masala.

2. Cooking the Curry

Ingredients:

2 tbsp mustard oil

1 tsp panch phoron (Bengali 5-spice)

1 tsp ginger paste

1 tsp sugar

Instructions:

Heat oil, temper with panch phoron.

Add vegetables, ginger, turmeric, and cook.

Cover and simmer till soft but not mushy.

Pro Tips

Use a wide pot so vegetables cook evenly.

Don’t over-stir—labra should be chunky, not mashed.Serving Suggestions

Served as part of bhog thali with khichuri, chutney, and payesh.

Fun Fact

Bengalis believe no Puja bhog is complete without Labra.