Labra

Labra is a delicious vegetable dish served in Bengal when family and guests gather.

Ingredients:

• 1 whole Bay Leaf (Laurel)
• 1/2 tsp. Panch Phoran
• 2 Tbsp. vegetable oil
• 1 tsp. sugar
• 3 Tbsp. minced fresh ginger
• 1/2 tsp. Turmeric
• 2 tsp. ground Cumin Seed
• 3 tsp. salt (can also use black salt)
• 1/2 cup cubed potatoes
• 1 cup peeled and cubed sweet potatoes
• 2 cups cauliflower florets
• 1 cup sliced green beans
• 2 cups cubed eggplant
• 1 tsp. Cayenne Pepper
• 1/4 cup cooked or frozen green peas
• 1/2 cup water
• 1/2 tsp. Garam Masala

Directions:

Heat half the oil and add sugar. Fry for a few seconds. Lower heat and add bay leaf and panch phoran. Saute for a few seconds until seeds begin to pop then add ginger, turmeric, cumin and salt. Add tomatoes, potatoes and sweeet potatoes. Brown vegetable slightly and add water. Cover and simmer for 15 mintues.

Add cauliflower, beans and cayene pepper or as a substitute, chopped fresh green chilies. Simmer till done (vegetables should be soft and a bit mushy). Add peas, mix well and simmer. Remove from heat and sprikle with Garam masala and serve.

Serves: 4

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Lamb, Curried

This delicious recipe was inspired by a recipe in Josh Rogan's The Complete Low Fat Cookbook.

Ingredients:

Directions:

Trim the lamb of any fat or sinew and cube the meat. Heat oil in a large pan and chopped onions. Saute for five minutes. Stir in yogurt and add chili powder, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger. Add chopped tomatoes and salt. Let simmer for approximately five minutes. Add the lamb and stir until coated. Cover and cook (stirring occasionally) over low heat for 1-1/2 hour or until lamb is tender. Uncover and let simmer.

Meanwhile, toast the almonds until golden brown. Add the garam masala to the curried lamb and sprinkle the almonds over top.

Serves: 4

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Eggplant, Masala

Recipe by Nisha Verma

Ingredients:

• 9 small eggplants - slit lengthwise
• 2 potatoes, boiled, peeled and mashed
• 2 Tbsp. flour
• 2 onions - chopped fine
• 2 tomatoes - chopped
• 1 tsp. ground Cumin Seed
• 1 tsp. Garam Masala
• 1 tsp. Garam Masala
• 1/2 tsp. Dark Chili Powder
• 1/2 tsp. Turmeric
• 1 tsp. powdered sugar
• 1 tsp. salt
• 1/2 tsp. Mango (Amchur) Powder
• 1 Tbsp Cilantro or Chinese Parsley

Directions:

Slit eggplant lengthwise without removing tops and spoon out some of the meat and seeds to make a small cavity in each. Mix all ingredients except onions, tomatoes and salt in a bowl. Add a couple of tablespoons of water to make an almost dry filling. Stuff filling in prepared eggplant. Arrange in a shallow oven-proof dish and bake for 10-12 minutes at 375 degrees until tender. Allow to cool. Lightly saute onions and add tomatoes. Add cup of water and salt to onion and tomato mixture. Continue cooking until sauce is reduced and thickens. Pour sauce over eggplant and sprinkle with cilantro.

Serves: 4 - 6

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