[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

https://www.superfoodliving.com Minerals, Polysaccharides, Goji Berries, Aloe Vera by David Wolfe oct 11 5

Famous Bengali Mix Vegetable Curry Labra Recipe for Puja Festivals. Serve it with Bhoger Khichure (https://youtu.be/A7pu3zvEEVI), steamed rice, roti.
It is a very healthy food. So make this labrar torkari and let me know your experience.

Preparation Time for Labra Recipe: 15 minutes

Cooking Time for Bengali Mix Vegetable Recipe of Labra: 30 minutes

Ingredients of Labra Recipe:
1. Potol (Parwal)
2. Brinjal
3. Cabbage
4. Potatoes
5. Drumstick
6. Ranga aloo (Sweet potatoes)
7. Pumpkin
8. Jhinga (Ridge gourd)
9. Banana stem
10. Cumin powder (1 tsp).
11. Turmeric powder (1.5 tsp).
12. Ginger paste (3 tbsp).
13. Green chilli paste (7-8 no).
14. Red chilli powder ( ½ tsp).
15. Garam masala powder
16. 2 Bay leaf
17. Panch phoron (½ tsp).
18. 3 nos Dry chilli.
19. Salt (as per your taste).
20. Sugar (as per your taste).
21. Refined oil (8 tbsp).

Methods of how to cook Labra Curry:
1. Heat the pan and add 8 tbsp oil.
2. Add 3 dry chilli, 2 bay leaf, ½ tsp panch phoron. Cook it for 30 sec.
3. Add all vegetables without cabbage like potatoes, sweet red potatoes, parwal, ridge gourd, drumstick, pumpkin, banana stem, brinjal. Mixed it well.
4. Fry all the vegetables in high flame for 2 min, then close the lid and cook in medium flame for 5 min.
5. After 5 min open the lid. Add 1 and half tsp of turmeric powder. Mixed it well.
6. Add cabbage and mixed it well.
7. Close the lid and cook in medium flame for 10 min. stir between regularly.
8. Open the lid. Add 3 tbsp ginger paste, green chilli paste, 1 tsp cumin powder, ½ tsp red chilli powder. Mixed it well.
9. Add 1 tsp salt, 2 tsp sugar and 1 cup grated coconut. Mixed it well. Cook in high flame.
10. Add ½ lit water. Close the lid and cook in medium flame for 10 min.
11. After 10 min open the lid and check the sugar and salt, add more as per your taste.
12. Now cook in high flame and stir continuously till water gets dry.
13. Finally add ½ tsp garam masala powder and 1 tsp ghee. Mixed it well.
14. Close the lid for 5 min.
15. Now labra curry is ready. Serve hot with khichuri.

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Other Suggested Traditional Bengali Veg Recipe Videos:

Most Healthy and Tasty Dalia Khichdi Recipe

Beguni – Most Popular Bengali Snacks Beguni Recipe – Eggplant Fritters

Sajne Dantar Shukto – Drumstick Curry in Mustard Gravy Recipe

Bengali Style Mixed Vegetable Dal Recipe – Sabji Diye Mung Dal – Subzi Dal