For Bengalis, Durga Puja is as much about feasting as it is about devotion. I can still picture myself as a child, sitting eagerly on the floor with a banana leaf spread out in front of me. Volunteers at the local pandal would come around with buckets of bhog (community feast), generously serving ladlefuls of khichuri (rice-lentil porridge), Labra, tomato chutney, and payesh (sweet rice pudding) onto our leaves. The air would be thick with the mouthwatering aroma of ghee, spices, and incense. One bite of that warm, mildly spiced Labra mixed with the ghee-soaked khichuri, and I felt the true spirit of Puja come alive in my mouth.
Labra – or bhoger labra as we often call it when it’s prepared for puja – is more than just a mixed vegetable curry; it’s an emotion. The term bhog denotes food offered to the gods, and accordingly this dish is prepared without any onion or garlic. Yet despite being a satvik (pure veg) preparation, Labra bursts with flavor. Ma always said the secret was in using the freshest seasonal vegetables and the magical tempering of panch phoron (Bengali five-spice mix) in mustard oil. She would toss in whatever veggies were on hand – pumpkin for sweetness, eggplant for creaminess, a few potatoes or sweet potatoes for heartiness, plus sometimes radish or green beans – making sure to include that trio of pumpkin, eggplant, and potato that defines a good Labra. As the vegetables slowly simmered together, they released their own juices and melded into a harmonious medley of textures and tastes.
I recall how the whole house would come alive with the sound and smell of Labra cooking. The panch phoron seeds would sputter in hot mustard oil, releasing an inviting aroma that drew everyone to the kitchen. Towards the end, Ma would drizzle a spoonful of ghee into the pot for a divine finishing touch. Sometimes she also added a pinch of homemade bhaja masala – a dry-roasted spice blend – right at the end to elevate the fragrance. The result was a hearty, homestyle curry where the vegetables were soft, slightly mushy, and soaked in spices, each bite tasting like comfort and tradition.
Recipe: Labra (Bengali Bhog Special Mixed Veg)
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
2 cups pumpkin (red pumpkin/kabocha), peeled and cubed
1 medium potato (or sweet potato), peeled and cubed
1 small eggplant, cut into chunks
1 cup green beans, cut into 2-inch pieces
1 small radish, peeled and cubed (optional)
2 tablespoons mustard oil (or vegetable oil)
1 teaspoon panch phoron (Bengali five-spice mix)
A pinch of asafoetida (hing)
2 dried red chilies
1 teaspoon grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (optional, to taste)
1/2 teaspoon sugar (optional, for balance)
Salt to taste
1 teaspoon bhaja masala (Bengali roasted spice mix), optional (for finishing)
1 tablespoon ghee, for finishing (optional but recommended)
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Instructions:
1. Prep the veggies: Wash, peel, and cut all the vegetables into similar bite-sized pieces. Try to keep the pumpkin, potato (or sweet potato), eggplant, radish, etc., in slightly larger than bite-size chunks so they don’t disintegrate completely while cooking.
2. Temper the spices: In a heavy-bottomed pot or kadhai, heat the mustard oil over medium heat until it’s hot (you’ll see a slight smoke). Add the panch phoron and the dried red chilies. Let them sizzle for a few seconds until the seeds start to crackle and release their aroma. Sprinkle in the pinch of asafoetida (hing) as the spices crackle. This tempering will be very fragrant – be careful not to burn the spices, just toast them until aromatic.
3. Cook hardy vegetables first: Immediately add the diced pumpkin, potato, and radish (if using) to the pot. Stir the vegetables so they get coated in the spiced oil. Add the grated ginger, turmeric powder, red chili powder (if using), salt, and sugar. Mix well. Cover the pan and cook on low heat for about 8–10 minutes, stirring occasionally. You don’t need to add water at this stage – the veggies will begin to release their own moisture and steam in their juices. (Cooking covered on low heat helps the tougher veggies start to soften without burning. If things start sticking, you can sprinkle a tablespoon of water, but usually it’s not necessary.)
4. Add remaining vegetables: Once the pumpkin and potato are partially tender, add the eggplant and green beans to the pot. Give everything a good stir to combine. If the mixture looks very dry, add a splash of water (a few tablespoons at most). Cover again and continue to cook on low heat for another 5–7 minutes. The softer vegetables like eggplant will cook down fast. Stir occasionally. Cook until all the vegetables are soft and cooked through. The goal is for the veggies to be very tender and slightly melded together in a moist curry — they should release juices and almost mash together, creating that classic semi-stewy consistency of Labra.
5. Finish with spices and ghee: Remove the lid and check that the hardest veggies (pumpkin, potato, radish) are fork-tender. By now, you’ll notice the vegetables have released water and there’s a nice soft medley; it shouldn’t be watery, just a thick mixture. Lower the heat. Sprinkle the bhaja masala over the cooked vegetables and add the ghee. Gently fold (stir) the curry to mix in the bhaja masala and ghee, being careful not to mash the veggies too much. Let it cook for another 1 minute on low heat as the finishing spices infuse the dish. Turn off the heat. Taste and adjust salt or sugar if needed.
6. Serve: Labra is best served hot. Traditionally, it’s served as part of Durga Puja bhog with khichuri (Bengali rice-lentil khichdi). Serve a generous scoop of Labra alongside steaming khichuri for an authentic experience. It also goes well with plain steamed rice or even roti. Enjoy the medley of soft vegetables and warm spices, and get ready for a bite of nostalgia!
Tips:
Vegetable Choices: Use an assortment of seasonal vegetables for Labra. Traditionally, pumpkin, eggplant, and potato/sweet potato are must-haves for the perfect balance of sweetness, creaminess, and substance. Apart from these, you can add others like radish, green beans, carrots, or even a handful of spinach – whatever is fresh and available. The key is a mix of textures and flavors, but make sure to include that classic pumpkin-eggplant-potato trio for authenticity.
No Onion & Garlic: Remember that Labra is a satvik dish meant for holy offerings, so it contains no onion or garlic. Don’t be tempted to add them – the dish is designed to be flavorful without them. The combination of ginger, asafoetida, and whole spices provides plenty of depth, proving that you can have a delicious curry without any onion-garlic at all.
Panch Phoron Magic: Panch phoron is the heart of Bengali veggie dishes. If you don’t have this five-spice mix on hand, you can make it by combining equal parts of cumin seeds, black mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds (kalonji). Keep a jar of this mix – when you temper these five spices in hot oil, their blended aroma is what gives Labra its signature Bengali character.
Bhaja Masala (Roasted Spice Mix): For an authentic touch, finish the Labra with a pinch of bhaja masala. To prepare bhaja masala at home, dry roast about 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/2 teaspoon fennel seeds, a bay leaf, and 1 dry red chili on low heat until aromatic. Let them cool, then grind into a fine powder. This fragrant roasted spice powder is a secret weapon in many Bengali recipes. Sprinkling a bit on your Labra at the end (or on individual servings) will add a warm, smoky depth of flavor that truly elevates the dish. You can make a small batch and store it in an airtight container for your next Bengali cooking adventure.
Slow Cooking = Best Flavor: Cook the Labra low and slow. Keep the heat low and the pot covered so the vegetables cook in their own steam. There’s usually no need to add water, as the veggies release enough moisture while cooking. This slow cooking concentrates the flavors and yields that soft, almost stew-like consistency that Labra is known for. If you do need to add a little water to prevent sticking, add just a splash. Also, stir gently from time to time – you want the veggies to soften and mingle, but not turn completely to mush. Labra has a rustic look, with soft pieces of pumpkin and potato that have partially broken down, coating the other veggies in a thick gravy.
Oil & Flavor: Mustard oil is traditionally used for its pungent, robust flavor that really defines Labra. If you have mustard oil, do use it (just remember to heat it to smoking point to remove the raw smell before cooking). If you don’t, you can substitute with any neutral vegetable oil for cooking the spices. However, finishing with a bit of ghee is highly recommended – that last drizzle of ghee adds a rich aroma and brings all the flavors together beautifully. Your kitchen will smell heavenly!
❤️ Closing Note:
This humble Labra isn’t just a curry — it’s a ladle of nostalgia from my childhood. Every time I cook it, I’m transported back to those Puja days, sitting with family and friends and savoring the bhog on banana leaves. It’s amazing how a simple mix of vegetables can carry the warmth of tradition and togetherness in each bite. I hope this recipe brings a bit of that festive magic and comfort into your home. Give it a try during your next celebration (or whenever you crave a hearty veggie dish), and maybe you’ll create some cherished memories of your own. Happy cooking and Subho Durga Puja! 🙏
The Pinch of Masala 