Labra

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Recipe

Ingredients

1 cup	potato, diced
1 cup	eggplant, diced
1 cup	pumpkin, diced
1 cup	radish, diced
1 cup	green beans, chopped
1 cup	cauliflower florets
2 tablespoons	mustard oil
1 teaspoon	panch phoron (Bengali five spice)
2 pieces	dried red chilies
0.5 teaspoon	turmeric powder
1 teaspoon	cumin powder
1 teaspoon	coriander powder
1 teaspoon	salt to taste
0.5 teaspoon	sugar
1 cup	water
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Heat mustard oil in a pan until it starts to smoke lightly.
2. 2 Add panch phoron and dried red chilies to the hot oil and let them splutter.
3. 3 Add the diced potatoes and sauté for 2-3 minutes.
4. 4 Add the eggplant, pumpkin, radish, green beans, and cauliflower to the pan.
5. 5 Stir in turmeric powder, cumin powder, coriander powder, and salt.
6. 6 Mix well and cook for 5 minutes on medium heat, stirring occasionally.
7. 7 Add water and sugar, then cover the pan and let it simmer on low heat for 20-25 minutes, or until the vegetables are tender.
8. 8 Remove the lid and increase the heat to evaporate any excess water, if necessary.
9. 9 Garnish with chopped fresh coriander leaves before serving.