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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