Labra- Assamese Cuisines

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This time I tried some very popular recipes from Assamese cuisines… because
of choosing North East food for 4th week of this month. Out of all first is Labra, To know
proper procedure and flavors of this labra recipe I prefer to choose Sunita’s labra recipes from her space. Under this recipe, Combine and stir mix veggies with
tempering of bay leaves, red chili and panch phoron. Panch phoron is very
authentic spice mix of North East cuisines. 

Preparation Time: 15 Minutes
Cooking Time:  25 Minutes
Serving: 5-6 Persons
Recipe source: Sunita’s World
1/2 Cup Pumpkin or Squash, Diced
1 Small Sized Potato, Diced
5-6 Florets Cauliflower
 1/2 Cup Eggplant, Diced
1/2 Cup Carrot, diced
1/2 Cup Reddish, Diced
1 Small Sized Red Onion, long
2 Green Chili, Finely
1 Tsp. Ginger, Grated
2 Tbsp. Mustard Oil
Salt to taste
1 Tsp. Sugar
1/2 Tsp. Turmeric Powder
Pinch of Asafoetida
1/2 Tsp. Garam Masala
1/2 Cup Water
1/4 Cup Green Coriander,
For Tempering
1 Tsp. Panch Phoron
2 Small Bay Leaves
3-4 Dried Whole Red Chili
1/2 Tsp. Cumin Seeds

Peel and chop all veggies
into diced form.
Heat the pan or wok, add
mustard oil. When oil comes on smoky point;  add bay leaves, cumin seeds, asafoetida,
dried red chili and paas phoron or panch phoron.
When they start splutter,
add chopped onions, ginger and green chili and sauté till to golden.
Add veggies and cover with lid for 5 minutes  to cook.  Add salt, turmeric powder and
sugar. Mix well.
Add enough water and cover
with lid again and cook on medium flame till to tender and soft. When water absorbs
completely, add garam masala and chopped green coriander.
Serve hot labra with
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