Pui saag er Labra
This recipe is a traditional Bengali recipe that has been cooked in every Bengali household since ages. Here I have shown the veg recipe but if anyone wants they can put fried fish heads or fried prawns to enhance the taste more.
Pui saag er Labra
This recipe is a traditional Bengali recipe that has been cooked in every Bengali household since ages. Here I have shown the veg recipe but if anyone wants they can put fried fish heads or fried prawns to enhance the taste more.
Cooking Instructions
- 1
At first wash all the vegetables and chop them in large chunks as shown.
- 2
Next heat a kadhai and add mustard oil to it. Let it get heated till it smokes. Then add the red chilies, followed by panch foron, onion and garlic. Fry them till the onion and garlic get a beautiful golden colour
- 3
After this, add potatoes, pumpkin and carrots to the pan and allow them to sauté for 2 to 3 minutes.
- 4
After this add the remaining vegetables to the pan and cover the pan and fry them for 5 minutes
- 5
Allow the vegetables to release their water and get softened in their own juices. After the water released from the vegetables is dried, add turmeric powder, cumin powder, ginger paste, coriander powder, salt and sugar. Then cover the pan and let the vegetables cook. The salt and the sugar added will further allow the vegetables to release water and they will be cooked in that. Do not add water at this stage.
- 6
After 5 minutes check the pan, at this stage you may add watering required. If the vegetables are cooked then no need to add water, if they are not cooked, add water and wait for some time more.
- 7
Finally, when the veggies are done, check seasoning. Add salt or sugar if required. Then garnish by adding fried lentil dumplings and serve with steamed rice.
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