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Peel and cube all vegetables into roughly equal-sized pieces so they cook at the same rate.
Uniformity of cut is key — different sizes mean some vegetables overcook while others are still raw.
Heat mustard oil until smoking, then reduce heat. Add panchphoron and dried red chilies. Let them splutter for 30 seconds.
Panchphoron should sizzle and release a fragrant aroma before you add anything else — don't rush past this step.
Add all vegetables and turmeric. Toss well to coat in the spiced oil. Cook on medium heat without a lid for 5 minutes, stirring occasionally.
No water is added initially — the vegetables release their own steam, which concentrates their flavors.
Add 0.5 cup water and salt, cover, and cook on low heat for 15–20 minutes until all vegetables are tender.
Labra should not have a gravy — the moisture should just be enough to cook everything through and then evaporate.
Remove the lid and cook on high heat for 2 minutes to evaporate any remaining liquid. Serve with rice and lentils.
The slight charring that happens in the final high-heat step is intentional and adds depth.