### TranslatedIngredients: 1 cup Potatoes (Aloo) - peeled and cut into cubes,1 cup Kaddu (Parangikai/ Pumpkin) - peeled and diced,1 cup Carrot (Gajjar) - peeled and diced,1 cup Cauliflower (gobi) - cut into florets,1 cup Brinjal (Baingan / Eggplant) - cut into pieces,2 Drumstick - scraped and cut into 2 inch pieces,1/2 cup Green peas (Matar),1 teaspoon Turmeric powder (Haldi),1/2 cup Fresh coconut - thinly sliced,Salt - to taste,1/2 teaspoon Sugar,4 tablespoons Mustard oil - adjustable,1 teaspoon Panch Phoran Masala,2 Bay leaf (tej patta),2 tablespoon Coriander (Dhania) Leaves - for garnish (chopped) ### PrepTimeInMins: 15 ### CookTimeInMins: 25 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Bengali Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Labra Recipe, clean, wash and cut vegetables as mentioned and collect them in a large bowl. Add water in the bowl and keep aside.Heat oil in a large wok and add panch phoran masala, bay leaf and green chillies and wait till they splutter. Now drain the vegetables from water and add it into the wok keeping flames high.Mix well and add salt and turmeric powder and let the vegetables cook on high for a minute or two. Close the lid and lower the flames. Let the vegetables cook till they are soft and tender. Once the vegetables are soft and mushy, sprinkle sugar and fresh coconut slices and give a quick mix again and turn off the flames. Garnish the Labra with fresh chopped coriander and serve warm.Serve Labra along with Bengali Bhog Khichuri and Kachumber Salad for a weekday meal.