Homemade Delight
Sheeter Labra (Mixed Winter Vegetables)
Kali puja brings a whole new set of vegetable fare, marking the beginning of winter in our kitchens. Our member Ms S. Mukerji shared with us a seasonal favourite.
Method:
Lightly sauté the cauliflower, yardlong beans, and raw bananas in 1 tbsp mustard oil. Keep aside. Heat the rest of the mustard oil in a heavy-bottomed pan. Temper with bay leaves, dried red chillies, and paanch phoron. When aromatic, add the potatoes and sauté for 2 minutes. Add the sweet potatoes and banana stems, stirring for another 2 minutes. Next, add the taro root and radish, stirring well. Add the ginger paste and sauté until the raw aroma disappears. Mix the turmeric, cumin, coriander power, and red chilli powder with a little water and add to the pan until the masala mixes into the oil. Add the pumpkin, hyacinth beans, and cabbage. Stir well, add salt to taste, and lower the heat. Allow the vegetables to release their own moisture and cook for about 8 minutes, stirring occasionally. Now add the previously sautéed vegetables, along with the calabash leaves, grated coconut, and coconut milk. Cover and cook gently until most of the moisture has evaporated. Finish by sprinkling the dry roasted masala mix over the labra. Serve hot with khichuri or plain rice.
Lightly sauté the cauliflower, yardlong beans, and raw bananas in 1 tbsp mustard oil. Keep aside. Heat the rest of the mustard oil in a heavy-bottomed pan. Temper with bay leaves, dried red chillies, and paanch phoron. When aromatic, add the potatoes and sauté for 2 minutes. Add the sweet potatoes and banana stems, stirring for another 2 minutes. Next, add the taro root and radish, stirring well. Add the ginger paste and sauté until the raw aroma disappears. Mix the turmeric, cumin, coriander power, and red chilli powder with a little water and add to the pan until the masala mixes into the oil. Add the pumpkin, hyacinth beans, and cabbage. Stir well, add salt to taste, and lower the heat. Allow the vegetables to release their own moisture and cook for about 8 minutes, stirring occasionally. Now add the previously sautéed vegetables, along with the calabash leaves, grated coconut, and coconut milk. Cover and cook gently until most of the moisture has evaporated. Finish by sprinkling the dry roasted masala mix over the labra. Serve hot with khichuri or plain rice.
