Sometimes I wonder who names these dishes? Labra may sound a little funny. But I can assure you it’s like no other vegetable curry or stew that you have tried before. Labra (Mix Vegetable Medley) is a quintessential festive food. It is best paired with Khichuri/Khichdi. The vegetables are slow cooked to release their juices that blends together to form a perfectly tasty dish. It’s very mildly spiced side dish. You definitely need to try, if you haven’t already.
Rustic bite size potatoes swimming in spiced vibrant tomato gravy, served with flaky poori, provides the perfect morning pleasure. I have a few weekend breakfast favorites and Aloo Tamatar Sabzi with poori tops the list. It’s a simple comfort stew that is loved by every Indian that I know. Every family has their own version of this sabzi and I am sure they all taste equally good.
We Indians are extremely fond of chickpea flour. We use it to make pancakes, steamed cake, fritters, batter for fritters and curry too. Whenever one talks of Indian chickpea curry, instantly your mind drifts to the famous Gatte ki Sabzi. It’s a Rajasthani specialty where the chickpea flour dumplings are boiled and then cooked in creamy yogurt gravy. What I have for you today is my mother in law’s specialty, Besan ki Sabzi (Chickpea Cake Stir Fry). You will definitely get the earthy chickpea flavor but it’s cooked in a whole different way.