Labra (Bengali Mixed Vegetable Curry) with Khichuri

Heat cold‑pressed black mustard oil in a brass pan.

Add the yellow vegetable cubes and fry until lightly browned.

Add the remaining chopped vegetables and continue deep‑frying with a pinch of salt.

Fry cauliflower florets in the hot oil.

Sprinkle cumin seeds and bay leaves, then add panch phoron and let the spices sizzle.

Stir in ginger‑green chilli paste, turmeric powder, red chilli powder, cumin powder, coriander powder, and chopped tomatoes.

Cook the masala well, then add chopped bottle gourd and shredded cabbage; cook for 7 minutes.

Add the previously fried vegetables, fried brinjal, and fried badi to the pan.

Add chopped radish leaves, spinach, a spoonful of salt, sugar, and slitted green chilies; mix everything well.

Cover the pan and cook on a low flame for about 10 minutes without adding any water.

Finish by adding a generous spoon of ghee and stir once more.

Serve the vegetable curry alongside khichuri, mixing them together on a banana leaf if desired.