Bhog special – Labda / Labra Torkari | Mixed vegetable curry

Labda / Labra Torkari

Labda / Labra Torkari is a bengali delicacy that’s an integral part of bhog, the food served to God during worship. Khichudi (cooked with rice and lentils), Labda / labra is a  wonderful combination and bengalis love having this generally for lunch during the puja days, be it Durga puja, Kali puja, Saraswati or Lakshmi puja. One important factor while preparing bhog in most of the bengali household is that, the person should take a bath before preparing bhog and one cannot taste the food until it’s served to God. One more thing is, the food is generally prepared devoid of onion,  ginger and garlic. Let’s check the Labda / Labra Torkari recipe!




Time required to cook Labda / Labra Torkari: 30 minutes

 

Serves 4 – 6 people

 

Ingredients required to cook Labda / Labra Torkari :

  • Pui saag or spinach – 1 bunch
  • Pumpkin – 500 gm
  • 2 potatoes
  • 2 brinjals
  • 8 pointed gourds – scrap the outer skin but let the inner green skin be there (raddish and other vegetables of your choice can be given as well)
  • Mustard oil
  • 1 tsp of Panch foron – a mixture of whole spices like fenugreek seeds, cumin seeds, onion seeds, fennel, randhuni
  • 2 Bay leaves
  • Salt
  • Sugar – 1/2 – 1 tsp  (optional)
  • 1 tsp Turmeric powder
  • 2 – 3 red dry chillies

 



Labda / Labra Torkari Recipe:

  • Cut veggies into pieces of equal size. Wash them and keep separate
  • Heat oil in a wok, add 5 foron, bay leaf, red dry chilly and let them splutter for 30 seconds
  • Add the vegetables and stir fry them for 3 – 4 minutes
  • Add turmeric powder and salt and cover cook in simmer  mode. Stir occasionally. The water released during the cooking process will cook the vegetables
  • Cook till vegetables are soft and mash – able
  • Once you see the vegetables are soft and cooked thoroughly, open the lid of the pot, sprinkle some sugar (optional) and cook on medium flame so that moisture is almost gone and oil starts to separate. Be careful though not to burn the food
  • Switch off flame as your ladba or labra is ready to serve!

 

Please note: A dollop of ghee or clarified butter surely enhances the flavor of the curry 🙂

 

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Author:

I am a foodie and a cook by passion. The aroma, the taste of food attracts me and the ingredients and their properties attract me even more. I pursued my bachelors in Electronics and Instrumentation engineering and have had a successful career in IT in automotive testing domain as an automation and manual test engineer. I worked for 8 years in Bangalore, Kolkata and Munich, Germany. After my daughter was born, I worked for 2 years and then decided to take a break to spend time with my daughter and watch her grow. Apart from spending time with my princess, I am devoting time to my hobbies of cooking and writing now.