Name: Labra recipe by arunika das at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: Potato one large peeled and diced in cubes; Brinjal half cup diced in cubes; Cabbage 1.5 cups thickly cut; Cauliflower florets 1 cup; Palak 1.5 cups; Cauliflower leaves and stalk. The tender ones.; French beans half cup cut into 1 inch pieces; Pumpkin half cup; salt as per taste; Oil 5 teaspoons; Turmeric - 1 tsp; Mustard seeds (coarse) 6-8 spoons; Pinch of heeng; Panch foran half tsp; Dry red chillies 3; Green chillies 3 slit; 1 tsp Grated Ginger

Ingredients Serving: 2

Potato one large peeled and diced in cubes
Brinjal half cup diced in cubes
Cabbage 1.5 cups thickly cut
Cauliflower florets 1 cup
Palak 1.5 cups
Cauliflower leaves and stalk. The tender ones.
French beans half cup cut into 1 inch pieces
Pumpkin half cup
salt as per taste
Oil 5 teaspoons
Turmeric - 1 tsp
Mustard seeds (coarse) 6-8 spoons
Pinch of heeng
Panch foran half tsp
Dry red chillies 3
Green chillies 3 slit
1 tsp Grated Ginger

Instructions

Soak mustard seeds in 1 cup water for 30 minutes. Change water and grind it little thick. Make sure not to make it runny. Strain it and keep it aside.
Heat oil in a pan, add heeng, panch foran, dry red chillies.
Add potatoes and saute it. Followed by cauliflower florets and beans.
Add brinjals and pumpkin and fry it a little. Followed by cauliflower leaves and stalk, cabbage and palak. Make sure not to break brinjals. Toss them gently.
Sprinkle water if needed in between.
Add salt, turmeric, mustard paste, green chillies, grated ginger and a pinch of sugar. Cover and cook for 5-8 minutes, stirring gently if needed.
Cook till the vegetables are done and break potato and pumpkin to make it little mushy. This preparation needs to be moist. Make sure to add water if required.
Once done, leave it for 20 minutes for the flavours to settle down.
Serve with rice and dal.

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