Mumbai: Today, we worship an avatar of Durga who is believed to be the destroyer of all evil entities. “Kaalratri” is the most dangerous form of the goddess and as per mythology her mere appearance has the power to evoke fear.
Kaalratri is worshiped on the seventh day of Navaratri. Her appearance resembles to Goddess Kaali. Worshipping her assures freedom from fear and trouble.
Today, we bring you something directly from chef’s kitchen i.e. “Labra” aka Bengali mix veg.
Recipe of the day: Labra / Bengali mix veg
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Ingredients:
· 1 large potato peeled (chopped along the length)
· 1 Japanese egg plant (chopped in cubes)
· 1/2 cup Red radish (chopped in cubes)
· 1 &1/2 cup of cabbage (chopped)
· 1 cup Pumpkin or Butternut Squash (peeled and cubed)
Note: Choose one that is sweet and not over ripe
· Quarter part of medium size Cauliflower
Note: Chop the following vegetables in roughly equal sizes and more or less equal proportion
· 1 tsp Paanch Phoron
· 1 pinch of Hing
· 3 broken dry red chili
· 1 tsp of ginger (minced)
Tip: You can also add vegetables like few cauliflower florets, cauliflower stems and some drumsticks.
Instruction:
· Heat white oil or mustard oil in a heavy bottomed deep saucer or Kadhai.
· Temper the hot oil with a pinch of Hing, 1 tsp of Paanch Phoron and 3 broken dry red chili. When the spices pop add about 1 tsp of minced ginger.
Note: You can also add ginger towards the end to get a more gingery flavor.
· First add the potatoes. Sprinkle about 1/2 tsp of turmeric powder and sauté the potatoes for half a minute.
· Add the radish, followed by cauliflower. Sauté it and then covered the vessel for about 5 minutes and then follow with the eggplant.
· Sauté for a couple of minutes. Sprinkle some water, if the veggies tend to stick.
Note: Add carrots/cauliflower/broccoli if using. The trick is to add the tougher veggies first followed by the softer and leafy veggies.
· Next goes the pumpkin or butternut squash. Mix everything together.
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Note: If the pumpkin is sweet you don't need to add sugar else add a little sugar towards the end.
· Cover and cook for next 4-5 minutes.
· Now add the cabbage or the cauliflower leaves or both.
· Mix all together and sauté for a minute.
· Add salt to taste. Add 2-3 slit green chili and a tsp more of grated ginger. Give a good stir.
· Add little water about say 1/2 cup and cover and cook.
Note: Check in between, if more water is needed add more water and cook till veggies are done.
· Break up some of the potatoes and the pumpkin unevenly with the back of your spatula and give a final mix.
Note: The dish should be a little moist and not totally dry.
· Let it sit for 30 minutes or more, for all the flavors to come together.
· Serve with rice and dal or with Khichuri.
This recipe is shared by Sougata Sengupta, who is the chef and owner of restaurant feeast@east, Mumbai. This place is quite popular for serving Bengali cuisine.
Enjoy this delicacy from Bengal.
