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Photo of Labra by arunika das at BetterButter


arunika das
20 minutes
Prep Time
40 minutes
Cook Time
2 People
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Bengali style mixed veg in mustard gravy. One of my mom's favourite dishes.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. potato one large peeled and diced in cubes
  2. Brinjal half cup diced in cubes
  3. cabbage 1.5 cups thickly cut
  4. cauliflower florets 1 cup
  5. palak 1.5 cups
  6. cauliflower leaves and stalk. The tender ones.
  7. French beans half cup cut into 1 inch pieces
  8. pumpkin half cup
  9. salt as per taste
  10. oil 5 teaspoons
  11. turmeric - 1 tsp
  12. Mustard seeds (coarse) 6-8 spoons
  13. Pinch of heeng
  14. Panch foran half tsp
  15. Dry red chillies 3
  16. Green chillies 3 slit
  17. 1 tsp Grated ginger


  1. Soak mustard seeds in 1 cup water for 30 minutes. Change water and grind it little thick. Make sure not to make it runny. Strain it and keep it aside.
  2. Heat oil in a pan, add heeng, panch foran, dry red chillies.
  3. Add potatoes and saute it. Followed by cauliflower florets and beans.
  4. Add brinjals and pumpkin and fry it a little. Followed by cauliflower leaves and stalk, cabbage and palak. Make sure not to break brinjals. Toss them gently.
  5. Sprinkle water if needed in between.
  6. Add salt, turmeric, mustard paste, green chillies, grated ginger and a pinch of sugar. Cover and cook for 5-8 minutes, stirring gently if needed.
  7. Cook till the vegetables are done and break potato and pumpkin to make it little mushy. This preparation needs to be moist. Make sure to add water if required.
  8. Once done, leave it for 20 minutes for the flavours to settle down.
  9. Serve with rice and dal.

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pallavi   Jan-31-2018

Anita Das
Anita Das   Aug-26-2016

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