Labra (Bengali Mixed Vegetable Curry with Panch Phoron)
Squash, aubergine, potato and beans stewed gently with panch phoron, ginger and green chilli. Soft, sweet and lightly spiced.
- Time45 min
- LevelEasy
- Costabout £1.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 787kcal
- 30.4gcarbs
- 7.2gof which sugars
- 72.7gfat
- 41.7gsaturates
- 6.9gprotein
- 6.6gfibre
- 2.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the mustard oil in a large heavy pan until the sharp smell softens. Add the dried chillies and panch phoron and let them sizzle for 20 seconds, until they pop and smell nutty.
0 min 20 s - 2
Add the ginger and cook for 30 seconds. Stir in the potatoes and squash with the turmeric and cumin and fry for 5 minutes.
5 min - 3
Add the aubergine and green beans and fry for 3 minutes.
3 min - 4
Pour in the hot water and add the green chillies, sugar and salt. Bring to the boil, then cover and simmer for 15 minutes, until all the vegetables are tender.
15 min - 5
Uncover and cook for 5 minutes, mashing a few pieces of squash to thicken the sauce slightly.
5 min - 6
Serve hot with plain rice or khichuri.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
