Labra is a classic of West Bengal. Made with a mixture of vegetables simmered with a mildly spiced curry sauce and served with rice. It is likely to be made with aubergine (US: eggplant) and gourds of one kind or another, sweet potatoes and plantains and potatoes. These are cut into manageable mouthfuls. Ginger paste is fried with panch phoron and then the vegetables are added and fried. Turmeric is added, salt and water and simmered. More spices are added at the end of cooking. Variants on this theme are chnechki, chocchori, ghonto, chhokka - various vegetable preparation methods
