Bengali ratatouille labra is like a vegetable mishmash. Lots of varieties of vegetables are cooked together with ginger and bengali five spices (panch phoron) till they are soft and coated in their own juice. This is a very basic and simple dish but very rich in flavours. Mostly served on puja days with satvik khichuri and roasted papad. The basic method is to temper the oil with panch phoron and then start cooking the veggies, first the hard ones that take most time and the last that are soft and cook fast. You can use any oil but the traditional dish calls for the mustard oil as it really adds a good pungent and flavor to the food. In this recipe, i am listing out the veggies i have used. You can use a combination of any 5 or more veggies and vary the quantities as per your choice. If you are using a squash, no need to add sugar else add sugar.
