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This time I tried some very popular recipes from Assamese cuisines… because
of choosing North East food for 4th week of this month. Out of all first is Labra, To know
proper procedure and flavors of this labra recipe I prefer to choose Sunita’s labra recipes from her space. Under this recipe, Combine and stir mix veggies with
tempering of bay leaves, red chili and panch phoron. Panch phoron is very
authentic spice mix of North East cuisines.
of choosing North East food for 4th week of this month. Out of all first is Labra, To know
proper procedure and flavors of this labra recipe I prefer to choose Sunita’s labra recipes from her space. Under this recipe, Combine and stir mix veggies with
tempering of bay leaves, red chili and panch phoron. Panch phoron is very
authentic spice mix of North East cuisines.
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Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Serving: 5-6 Persons
Recipe source: Sunita’s World
Ingredients
1/2 Cup Pumpkin or Squash, Diced
1 Small Sized Potato, Diced
5-6 Florets Cauliflower
1/2 Cup Eggplant, Diced
1/2 Cup Carrot, diced
1/2 Cup Reddish, Diced
1 Small Sized Red Onion, long
2 Green Chili, Finely
chopped
chopped
1 Tsp. Ginger, Grated
2 Tbsp. Mustard Oil
Salt to taste
1 Tsp. Sugar
1/2 Tsp. Turmeric Powder
Pinch of Asafoetida
1/2 Tsp. Garam Masala
1/2 Cup Water
1/4 Cup Green Coriander,
chopped
chopped
For Tempering
1 Tsp. Panch Phoron
2 Small Bay Leaves
3-4 Dried Whole Red Chili
1/2 Tsp. Cumin Seeds
Pictorial
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Direction
Peel and chop all veggies
into diced form.
into diced form.
Heat the pan or wok, add
mustard oil. When oil comes on smoky point; add bay leaves, cumin seeds, asafoetida,
dried red chili and paas phoron or panch phoron.
mustard oil. When oil comes on smoky point; add bay leaves, cumin seeds, asafoetida,
dried red chili and paas phoron or panch phoron.
When they start splutter,
add chopped onions, ginger and green chili and sauté till to golden.
add chopped onions, ginger and green chili and sauté till to golden.
Add veggies and cover with lid for 5 minutes to cook. Add salt, turmeric powder and
sugar. Mix well.
sugar. Mix well.
Add enough water and cover
with lid again and cook on medium flame till to tender and soft. When water absorbs
completely, add garam masala and chopped green coriander.
with lid again and cook on medium flame till to tender and soft. When water absorbs
completely, add garam masala and chopped green coriander.
Serve hot labra with
chapatti.
chapatti.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
nice to see even more perspectives of northeast cuisine
Very nice one Preeti, good that you took this up to explore the cuisine
This theme opened doors to a new cuisine unknown to me. You have also done it very well. Loved the combination of veggies and spices…
looks good.. new cuisine to me
Oh this is a great mix of the best of the season veggies 🙂 Good work Preeti.
Very new to me.Hats off to ur exploration.
Lovely dish to include many vegetables and love this topic of trying out new cuisines 🙂
Never heard or tasted it before but your narrated very well..Love it..
A very interesting and tasty blend of vegetables and spices. I like your spirit to venture into other unknown cuisines!!
Simple, comfort food.
What a beautiful melange of vegetables! Nice to see a new cuisine and a dish that is totally new to me.
That is one colorful curry. Love the spices used.
Nice combo of veggies,new to me…looks colorful.
Wat a healthy and flavourful medley of veggies, happy to learn from u;
Nice vegetable curry, made flavorful with panch poran seeds.