Wash all vegetables thoroughly. Peel pumpkin, brinjal, potato, and radish. Cut into bite‑size cubes. Tear leafy greens into small pieces. Slice onion thinly, mince ginger garlic paste, and slice green chili.

Measure spices: panch phoron, mustard seeds, cumin seeds, coriander powder, turmeric, red chili powder, and salt. Keep all ingredients ready for quick access.

Heat 2 tbsp mustard oil in a heavy‑bottomed pot over medium flame. Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 1 tsp panch phoron. Wait until the seeds crackle and the oil begins to separate.

Add sliced onion, ginger garlic paste, and green chili. Sauté on medium flame for 3 minutes until onion turns translucent and a faint golden hue appears, indicating the aromatics are ready.

Introduce pumpkin, brinjal, potato, and radish cubes to the pot. Stir to coat all pieces with the tempered oil and spices. Sprinkle 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp salt. Cook on medium flame for 3 minutes, stirring frequently.

Pour in 1 cup water, just enough to cover the vegetables halfway. Cover the pot, reduce flame to low, and simmer for 25 minutes until the root vegetables are fork‑tender and the flavors meld.

Add leafy greens, stir gently, cover again, and cook on low flame for an additional 5 minutes until the greens wilt but retain their green color.

Turn off the flame. Sprinkle freshly chopped coriander leaves over the stew. Let it rest covered for 3 minutes to allow the aromas to settle.

Transfer the Labra Torkari to a serving bowl. Serve hot with steamed rice, roti, or a side of plain yogurt for a complete Durga Puja meal.