How to make Labra - Vegetables cooked in panch phoran masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cabbage (बंदगोभी), Mustard oil (सरसों का तेल)

Cuisine : Bengali

Course : Main Course Vegetarian

Labra Recipe Card


Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.

For more recipes related to Labra checkout Mixed Vegetable Manchurian, Cabbage Chana Dal, Jain Manchurian, Cabbage and Rice Rolls . You can also find more Main Course Vegetarian recipes like Vegetable Kolhapuri, Kachhe Kele Ka Foogath , Turai Moong Chana, Sabudana Pulav.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Labra Recipe

  • Cabbage shredded 100 grams

  • Mustard oil 1 tablespoon

  • Sweet potatoes 1 inch pieces 2 medium

  • White radish 1 inch pieces 2 medium

  • Red pumpkin (bhopla/kaddu) 1 inch pieces 100 grams

  • French beans 1 inch pieces 15

  • Brinjals 1 inch pieces 2

  • Potato 1 inch pieces 1 large

  • Broad beans (sem ki phalli/papdi) 1 inch pieces 15

  • Panch phoran 1/2 teaspoon

  • Whole dry red chillies 3

  • Turmeric powder 1 teaspoon

  • Ginger paste 1 teaspoon

  • Green chillies slit 2

  • Salt to taste

  • Sugar 3/4 teaspoon


Step 1

Heat oil and add paanch phoron and whole red chilies.

Step 2

When they change colour, add all the vegetables and stir.

Step 3

Add turmeric powder and ginger paste and mix well.

Step 4

Cover and cook over low heat till all the vegetables are cooked.

Step 5

Increase the heat so that all the moisture is dried up.

Step 6

Add salt, sugar and slit green chilies and mix well.

Step 7

Cook for two minutes and take the pan off the heat. Serve hot.