The food habits are changing all over the country. The ethnic delicacies are gradually yielding space to a pan-Indian type of generalized cuisine. West Bengal is no exception in this matter. Thus, typically Punjabi dishes like Rajma or Chhole have conveniently found their way into Bengali kitchens. Rice, however, continues to be the staple food in most of the Bengali household with daal (pulse) and fish being essential accompaniments. Labda is taken as a dry side dish with Daal-Rice. Composition-wise, it is very much like its kindred soul, the ubiquitous "Mix-Veg" of North India but taste- wise, way too different. The most interesting thing about this LABDA is that you can use virtually anything - any leftover raw vegetables lying unused in your Veg-basket. Here is the recipe for you.
展开▼
