Niramish Labra — Widow-Style Vegetable Medley
A no-onion, no-garlic mixed vegetable stew rooted in the niramish (widow-cooking) tradition, commonly made during Durga Puja bhog offerings.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Large kadai
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 7 g
- carbs
- 30 g
- fibre
- 6 g
- protein
- 3 g
- calories
- 190 kcal
Instructions
- 1
Heat mustard oil in a large kadai (deep pan). Sizzle the panch phoron (five-spice blend), bay leaf and dried red chilli in the hot oil.
- 2
Add all the diced vegetables, turmeric and salt. Fry on medium heat for 8–10 minutes, stirring regularly.
- 3
Stir in the ginger paste and mix well.
- 4
Cover and cook on low heat until the vegetables soften completely. Stir occasionally.
- 5
Mash some of the pumpkin and sweet potato against the pan's side to thicken the sauce naturally.
- 6
Add sugar and adjust the salt. Cook uncovered for a further 5 minutes until slightly dry and glossy.
- 7
Drizzle raw mustard oil over the top to finish.
- 8
Serve warm with luchi (fried puffed bread) or rice as part of a bhog thali (sacred food platter).
Chef's tips
Cut vegetables into similar-sized pieces so they cook evenly. The dish should taste moderately sweet, making sugar essential to the traditional recipe.
Ingredient substitutions
- sweet potato → more regular potato
Storage
Refrigerate for up to 2 days.
Reheating
Reheat on the stovetop with a splash of water to loosen.
Common mistakes to avoid
- •Adding onion or garlic, which breaks the traditional niramish (pure vegetarian) rule.
- •Cutting vegetables into uneven sizes so some turn mushy while others stay raw.
Serving suggestions
Cooked Niramish Labra — Widow-Style Vegetable Medley?
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