Labra - cooking recipe

Ingredients

1/4 medium cabbage
1/2 medium cauliflower
15 broad beans
15 French beans
2 medium sweet potatoes
2 medium white radishes
1 large potato
100 g red pumpkin
2 small brinjals
2 green chilies
1 tablespoon oil
3 whole red chilies
1 teaspoon turmeric powder
1 teaspoon ginger paste
salt
3/4 teaspoon sugar
Paanch Phoran This means Five Spices
anise seed
cumin seed
onion seeds
mustard seeds
fenugreek seeds (the last being half in proportion to the rest)

Preparation

Wash and thinly shred the cabbage.
Wash and keep aside the cauliflower florets.
String Broad beans and split open each.
String and wash French beans.
Cut into one inch sized diagonal pieces.
Peel and wash sweet potatoes, radishes and potato.
Peel and de-seed the red pumpkin.
Cut all vegetables into one inch sized vertical slices.
Remove stems from brinjals and cut each into four.
Keep in a bowl of water till required.
Wash, remove stems and slit green chillies.
Heat oil in a thick bottomed pan.
Add'paanch phoron' and red chillies.
When they change colour, add all the vegetables and stir.
Add turmeric powder and ginger paste.
Mix well.
Cover.
Cook over low flame till all the vegetables are cooked.
Uncover.
Cook on high flame to dry up any water.
Add salt, sugar and green chillies.
Mix well.
Cook for 2 minutes.
Remove from flame.
Serve hot!