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Labra

Yield: 4 Servings

Ingredients:

• 2 tb Vegetable oil
• 1 1/2 ts Sugar
• 1 ea Bay leaf
• 1/4 ts Five spice powder
• 3 tb Ginger minced
• 1/2 ts Turmeric
• 2 ts Cumin ground
• 3/4 ts Salt
• 3/4 c Tomatoes chopped
• 1/2 c Water
• 1/2 lb Potatoes cubed
• 1 1/4 c Sweet potato peeled & cubed
• 2 c Cauliflower cut into floret
• 1 c Green beans sliced
• 2 c Eggplant cubed
• 3 tb Red chile paste
• 1/4 c Green peas cooked
• 1/2 ts Garam masala

Instructions:

Heat oil & add sugar. Fry for a few seconds. Lower heat & add bay leaf & five spice. Cook for a few seconds. Add ginger turmeric cumin & salt. Stir & add the tomatoes & water. Add potatoes sweet potatoes & cover & simmer for 15 minutes. Add cauliflower beans eggplant & red chile paste. Simmer covered for 10 minutes. Reduce heat again & uncover & simmer for a further 10 minutes. Sprinkle hot water over the vegetables if they start to stick but be careful because you want a thick sauce that clings to the vegetables. Stir in the peas & simmer covered until the vegetables are all cooked right through. Remove from heat & blend in the garam masala. Sprinkle with cilantro & serve. Bharti Kirchner The Healthy Cuisine of India: Recipes from the

Bengal Region

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