### TranslatedIngredients: 1 cup Kaddu (Parangikai/ Pumpkin) - cut into 1.5 inch cubes,2 Potatoes (Aloo) - cut into quarters,1 cup Small Green brinjal (green aubergine) - cut into big pieces,1/2 cup Mooli/ Mullangi (Radish) - cut into big pieces,1 Onion,5 cloves Garlic,2 inch Ginger,2 Dry Red Chillies,1/2 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,2 tablespoon Mustard oil,Salt - to taste,1 cup Water,1 Bay leaf (tej patta),1 Dry Red Chilli,1 teaspoon Panch Phoran Masala ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 3 ### Cuisine: Assamese ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Labra Assamese Chunky Mix Vegetables recipe, grind onion, ginger-garlic paste, dried red chilies with little water into a paste. Heat oil in a kadai. Add bay leaf, dry red chilli and panch phoran masala. After 10 seconds add the onion-ginger-garlic paste and sauté until there is no raw smell left in the paste. Add the chopped vegetables, cook in oil for about 3 to 5 minutes and keep stirring continuously. Add salt and sugar in the vegetables and mix well. Next, add turmeric powder, cumin powder stir well. Cover and continue to cook with constant stirring until the vegetables are almost cooked. Now add about 1/2 cup water, bring it to boil. Reduce the flame to low and continue to cook until the vegetables are fully cooked and turns soft. Finally add garam masala powder in the vegtable, stir well. Let it cook until Labra reaches desired consistency. Do not make it too dry or too liquidy like curries (This dish has to be gravy consistency).Serve Labra Assamese Chunky Mix Vegetables along with Steamed Rice for a weekday meal.
