I like to call Assamese cuisine minimalist. We believe in letting the food items bring in the flavors rather than the spices. I’m not saying we don’t love our spices. We are Indians after all, and nothing is complete without spices in it, but we use less spices than usual.
Today I will share with you a recipe for mixed vegetables, that we fondly call as ‘laabra’ or simply, mixed veg.
- Pointed gourd
- Mustard oil
- Turmeric powder
- Cumin powder/Panchphoron
- Bay Leaf
- Cumin seeds
- Dried red chillies
- Cut all the vegetables into small pieces .
- In a wok, pour some mustard oil.
- Once the oil heats, put a few cumin seeds or the panchphoron and the bay leaf into the wok.
- Now add all the vegetables except the cabbage and stir properly.
- Then add the cabbage .
- At this point, add salt, turmeric powder, pinch of sugar and cumin powder.
- Cover and cook on simmer with occasional stirring.
- No need to add water as the vegetables will cook in their own juices once the wok is covered.
- Once the vegetables are cooked, add a teaspoon of ghee, and Assamese style mixed veg is ready!
If you want, you can replace these vegetables with any other you want, or you can add more .