Labra/Bengali Mix Vegetable Medley

This traditional Labra/Bengali Mix vegetable Medley is at its best, consisting of sweet pumpkin, radish and other seasonal vegetables brings fresh flavor and wonderful texture. Labra is best paired with Bhoger Khichuri or plain rice and a great offering to the Hindu deities. Unlike other vegetable curries this curry is not supposed to be spicy at all. It is cooked on low heat, tempered with whole five spices, bay leaf, red chili and gently spiced with fresh ginger paste, turmeric-cumin-coriander powder. This is a satvik recipe without onion and garlic. The flavor combination is simply out of this world. 

I love vegetable curry in any form, be it stir fry, soupy or dry type. I enjoy a bowl full of vegetable curry in every meal and never get bored with it. It's a wonderful balance of savory and sweet taste of mixed vegetables, specially pumpkin. Using sugar is not required but I do use sugar in all Bengali vegetarian dishes to enhance the taste. It really makes a difference. I cook tough veggie like radish and coyote squash first 10-12 minutes; then I add in other vegetables accordingly. This delicious recipe is easy and fast to make on busy weekdays with very simple ingredients. It's gluten free, grain free and vegan. 

Ingredients~
All vegetables cut into medium chunks or lengthwise shapes.
2 cups cauliflower florets
1 cup potato
1 1/2 cups sweet pumpkin or butternut squash
1 1/2 cups green beans 
2 cups cabbage
1 1/2 cups radish(red or white)
1 1/2 cups zucchini(green or yellow)
1 1/2 cup chayote squash
1 fistful of green frozen peas
1/4 cup oil
1 tsp. ginger paste
1/4 tsp cumin powder
1/4 coriander powder
3/4 tsp. turmeric
3/4 tsp. salt or to taste
1/4 tsp. panchforon(whole five spice mix)for tampering
1 bay leaf
1/4 tsp whole five spice
1 dry red chili
1/2 tsp. raw sugar(optional)
1/2 cup hot water

Method~
Heat oil in large heavy bottomed pan and temper bay leaf, dry red chili and whole five spice. Let it splutter and release wonderful aroma. First saute chayote squash and white radish(if using) for 10 minutes covering on low heat. Then add in ginger paste and stir fry for a couple of minutes. Add cauliflower florets, potato, pumpkin and cumin-coriander powder. Sprinkle salt, sugar and turmeric. Stir, cover and cook for 7-8 minutes on low heat. Then add in green beans, small red radish and zucchini squash along with 1/2 cup hot water. Stir well, cover and continue cooking for 7-8 minutes. Once all veggies are almost tender add cabbage chunks, frozen peas and stir well. Cover and cook for 4-5 minutes. Increase heat to medium high. Let water to dry up. Taste and adjust salt sugar ratio accordingly. Remove from heat and wait for a while. Serve with divine Bengali khichuri.

Happy Cooking!!