Labra
A soft-cooked medley of winter vegetables with panch phoron, traditionally cooked for temple and festival meals.
Prep
15 min
Cook
25 min
Total
40 min
Serves
6
Per serving
152 kcal
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Instructions
Step 1: Heat the mustard oil and crackle the panch phoron with the dried red chilli.
Step 2: Add the ginger paste, ground turmeric, salt and sugar and stir briefly.
Step 3: Add the pumpkin, potato, eggplant, bottle gourd and radish and turn them in the spices.
Step 4: Pour in the water, cover and cook until everything is soft enough to mash lightly together.
Ingredients
Quantities update automatically for 6 servings.
- 300 gPumpkin — cubed
- 300 gPotato — cubed
- 200 gEggplant — cubed
- 300 gBottle gourd — cubed
- 150 gRadish — sliced
- 1 ½ tspPanch phoron
- 2 wholeDried red chilli
- 1 tspGround turmeric
- 1 tbspGinger paste
- 3 tbspMustard oil
- 1 ¼ tspSalt
- 1 tspSugar
- 250 mlWater
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 152 kcal
- Protein
- 2.7 g
- Carbohydrates
- 19 g
- Fat
- 8.1 g
- Saturated fat
- 1 g
- Fibre
- 3.7 g
- Sugar
- 5.2 g
- Sodium
- 419 mg
These figures are estimates for general information only and are not medical or dietary advice.