Title: Labra
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 Servings
 
      2 tb Vegetable oil
  1 1/2 ts Sugar
      1 ea Bay leaf
    1/4 ts Five spice powder
      3 tb Ginger, minced
    1/2 ts Turmeric
      2 ts Cumin, ground
    3/4 ts Salt
    3/4 c  Tomatoes, chopped
    1/2 c  Water
    1/2 lb Potatoes, cubed
  1 1/4 c  Sweet potato, peeled & cubed
      2 c  Cauliflower, cut into floret
      1 c  Green beans, sliced
      2 c  Eggplant, cubed
      3 tb Red chile paste
    1/4 c  Green peas, cooked
    1/2 ts Garam masala
 
  Heat oil & add sugar.  Fry for a few seconds.  Lower heat & add bay
  leaf & five spice.  Cook for a few seconds.  Add ginger, turmeric,
  cumin & salt. Stir & add the tomatoes & water.  Add potatoes, sweet
  potatoes & cover & simmer for 15 minutes.
  
  Add cauliflower, beans, eggplant & red chile paste.  Simmer, covered,
  for 10 minutes.  Reduce heat again & uncover & simmer for a further
  10 minutes. Sprinkle hot water over the vegetables if they start to
  stick but be careful because you want a thick sauce that clings to
  the vegetables.
  
  Stir in the peas & simmer, covered, until the vegetables are all
  cooked right through.  Remove from heat & blend in the garam masala.
  Sprinkle with cilantro & serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"