Labra (Mixed Vegetable Curry)


  • 1 large potato, cut in chunks
  • 3 pointed gourds, skin scrapped and cut in halves lengthwise
  • 1/2 cup carrot, sliced in thick, long wedges
  • 1/2 cup radish, cut into cubes
  • 1/2 cup drumsticks, cut into 2” long pieces
  • 1/2 cup beans, cut into 2” pieces
  • 1 cup cabbage, roughly chopped
  • 1 raw plantain, cut into chunks
  • 1 medium brinjal, cut into medium cubes
  • 1 cup pumpkin, cut into medium cubes
  • 1/2 cup cauliflower florets
  • 1-2 ridge gourds, chopped into pieces
  • 1 cup roughly chopped spinach leaves
  • 2 tsp ginger paste
  • A pinch of asafoetida powder
  • 1 tsp panch phoran
  • 2 dry red chillies
  • 1 bay leaf
  • 1 tsp sugar
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 tbsp mustard oil
  • 1 tbsp ghee (optional)
  • 1 tsp Bhaja moshla

Method –

  1. Wash and keep the vegetables separately.
  2. Heat the oil in a kadhai.
  3. Add the panch phoran, bay leaf and dry red chillies
  4. Once they splutter, add the asafoetida powder
  5. Immediately add the ginger paste mixed with 2 tbsp water and salt.
  6. Stir and cook till the water evaporates.
  7. Add the potato, pointed gourds, radish, carrots, drumsticks, cabbage, raw plantain and beans.
  8. Stir and add turmeric powder
  9. Cover and let it cook for 3-4 minutes
  10. Uncover and add the brinjal, pumpkin, ridge gourd, cauliflower and spinach.
  11. Mix and cover and let it cook on medium flame
  12. Stir at regular intervals till the vegetables are soft (about 8-10 minutes)
  13. Adjust the seasoning and add sugar to balance the taste.
  14. Cover and cook till the water is absorbed and the veggies are coated with the gravy.
  15. Add ghee (optional) and sprinkle Bhaja moshla and switch off the flame

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