Allergens in Labra: mustard.
Ingredients
Quantities for 6.
- 250g, in 3cm cubes Pumpkinthe sweetness that holds labra together
- 2 medium, in 3cm cubes Potato
- 1 medium, in 3cm cubes Sweet Potato
- 1 small, in 3cm cubes Eggplant
- 1, peeled and thickly sliced Raw Banana
- 100g, in 3cm lengths French Beansoptional
- 150g, roughly shredded Cabbageoptional
- 1.5 tsp Panch Phoron
- 2 Dried Red Chilli
- 2 Bay Leaf
- 1 tbsp, grated Ginger
- 1 tsp Turmeric
- 1 tsp Cumin Powder
- 1/4 tsp Asafoetidafor a gluten-free dish use compounded-free hing. Most brands are cut with wheat flour
- 4 tbsp Mustard Oil
- 1 tsp Sugar
- 1/2 tsp Garam Masala
- to taste Salt
- 200ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cut everything to roughly 3cm so the hard and soft vegetables finish at the same time.
- Toast 1 tsp of the panch phoron in a dry pan and crush it. This goes in at the end as a finishing powder.
- Labra wants to be stirred with a light hand; use a wide kadhai so you can fold rather than mash.
Method
- Heat the mustard oil to smoking in a wide kadhai, then reduce the heat.
- Add the bay leaves, dried red chillies and the remaining 1/2 tsp whole panch phoron. Let them crackle 15 seconds.The fenugreek in panch phoron turns bitter if it darkens past golden brown.
- Add the asafoetida and the grated ginger and stir for 30 seconds.
- Tip in the potato and sweet potato and fry 4 minutes until the edges are translucent.
- Add the pumpkin, raw banana, beans and cabbage with the turmeric, cumin powder and salt. Fold gently for 3 minutes.
- Add the eggplant last, along with 200ml water. Cover and cook on low for 18-20 minutes.Do not stir while it steams. Shake the pan by the handle instead.
- Uncover: the pumpkin should have collapsed and be binding everything into a rough mash.That collapsing pumpkin is the texture you are after. If it still holds cubes, give it 5 more minutes covered.
- Cook uncovered 4-5 minutes to drive off the last of the water.
- Stir in the sugar, garam masala and the crushed toasted panch phoron. Rest 5 minutes and serve with khichuri or rice.
Storage
Keeps 3 days refrigerated and tastes better on day two. Reheat in a pan with a splash of water; it does not freeze well.
Nutrition Medium estimate
One serving of Labra (232 g) is about 239 calories, or 104 calories per 100 g.
Low protein: 4 g a serving, 6% of the calories
| Per serving232 g | Per 100 g | |
|---|---|---|
| Calories | 239 kcal | 104 kcal |
| Protein | 3.7 g | 2 g |
| Carbohydrate | 37.1 g | 16 g |
| of which sugars | 12.9 g | 6 g |
| Fibre | 4.7 g | 2 g |
| Fat | 10.2 g | 4 g |
| of which saturated | 1.2 g | 0 g |
| of which unsaturated | 8.0 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, garam masala, panch phoron. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.