Cut them in sizes so that they do not mush up in the process of cooking. I diced them and left the orka full cutting the top, as they tend to become mushy anyway
Heat oil in the big karahi
Add Bay leaf , dry red chilli and panchphoron
Once the bay leaf change colour and there is smell of panchphoron and chilli coming from oil, add all the vegetables except okra, cauliflower and pumpkin
Add ginger paste , cumin powder, turmeric power and salt of top of the vegetable and cover the karahi
The vegetable will start to get cooked with steam from the covered karahi and will release water . keep stirring occasionally so that you are aware how much it has been cooked and if water needed to be added. keep stirring as this will mix the spices with all the vegetable nicely
Once vegetables are mostly cooked add the cauliflower, orkra and pumpkin and give a good stir and cover the karahi
Add sugar as per your taste and let the vegetable cook and become mushy ( thats why its call Labra) mushy vegetable. Add gree chillis too
check if the oil has separated and vegetables are broken and mushy and well cooked. Taste for salt and sugar
Serve with Khichuri or boiled rice and slice of lemon
Recipe Notes
Note:
The spices are roughly measured . Specially add ginger if you feel the heat or smell of ginger is not there
You can use more or less vegetables but I always add radish to my labra for the smell
Cutting the vegetable has method as my ma says but I just cut them
Don not worry if the vegetables are mushy. That is how they should be
you can add sliced coconut and fried peanut to give it different taste. I do not use like to use them. I like the pure taste of Labra