B4U Recipes - Labra - B4U Recipes

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Labra

2 Tblsp (30ml)………..water or broth
1 1/2 tsp(7ml)……….sugar
1 …………………………bay leaf
1/4 tsp (1ml)…………five-spice
3 Tblsp (45ml)………..peeled, minced fresh ginger
1/2 tsp (2ml)…………turmeric
2 tsp (10ml)…………..ground cumin
3/4 tsp (3ml)…………salt
3/4 cup (175ml)……..chopped tomatoes (about 3 Roma or 1 1/2 regular tomatoes
1/2 cup (125ml)……..water
1/2 lb (1/4kg)………..potatoes (approx. 2 medium), cut into 1″ cubes
1 1/4 cups (300ml)….yams cut into 1″ cubes
2 cups (500ml)………..cauliflower cut into florets 1 1/2″ in diameter
1 cup (250ml)…………green beans, cut crosswise into 1 1/2″ lengths
2 cups (500ml)………..eggplant cut into 1″ cubes
1 to 3 tsp (5-15ml)….red chili paste (optional) or (see below)

Directions ::..

Heat water or broth in skillet (nonstick or Dutch Oven) over med.heat Add sugar and fry(a few sec.) til it darkens/Turn heat to med.low, fry bay leaf + 5-spice til they start crackling. Add ginger, turmeric, cumin and salt; then tomatoes + water. Add potatoes and yams. Simmer, covered for 15 mins.

Add cauliflower, beans, eggplant + red chili paste. Simmer,

covered, for 10 mins. Turn heat to med. low. Uncover + cook til the veg. are almost tender approx. 10 mins. Sprinkle 2 to 4 Tblsp hot water over the veggies if they start to stick to the bottom, but try not add any more than necessary; the sauce should be thick and clingy.

Add peas + simmer, covered til the veg. are tender, 3-5 mins.Remove from heat. Blend in garam masala. Using the back of a spoon, mash a few of the potatoes + yams to mix with the sauce. Sprinkle cilantro on top.

SERVING SUGGESTIONS:

In a typical Bengali home it would be served with rice, tart red lentils, mellow tomato chutney or soft bread.

TO PREPARE RED CHILI PASTE:

Dried red chili, made into a paste adds a rich,warm flavour + a mellow hotness to the dish. You can roast the chilies first, to further enhance the paste. Put 2-4 whole dried red chilies on an ungreased griddle or skillet over low heat. Turn as soon as they start t o darken on the bottom. Repeat for the other side. Soak the chilies in hot water for 15 mins or til soft. Remove the seeds to reduce hotness. Grind the flesh with a mortar and a pestle or in a

mini-chopper using 2 tsp or so of the soaking water. *Do not substitute with commercial red chili paste. This paste contains other ingred. which will alter the taste of the dish.