Bhurta
 Different types of bharta | |
| Type | savory |
|---|---|
| Region or state | Indian subcontinent |
| Serving temperature | served with rice or ruti |
| Main ingredients | mustard oil, onions and chillies with bharta elements. |
| Variations | Alu Bhorta, Begun Bhorta, Tamato bharta, shutkir varta ,narikel shutkir vorta |
Bhurta, vorta, bhorta, bharta or chokha[1] is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of the Indian subcontinent.[2]
Some variations of this dish are Baingan bhurta and Aloo bhurta.
Etymology[edit]
The word Bhurta is derived from the Sanskrit roots bhṛj (भृज्) and bhṛkta (भृक्त)[3] which mean something which is roasted or fried. Thus bhurta refers to a spicy mash made from roasted, boiled or fried vegetables.[4]
Ingredients[edit]
Bhurta recipes vary depending on the region and the vegetable(s) used.[2] In general, the ingredients are as follows:
- A vegetable, such as aloo (potato), baingan (eggplant), or karela (bitter melon)
- Tamatar (tomato) or pyaz (onion)
- Chaunk (Tempered spices)
Gallery[edit]
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Baingan Bartha, an eggplant and tomato bhurta -
Salted ilish vorta -
Alu Bharta (mashed potato bhurta) -
Dry fish cottage -
Red pepper vorta
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See also[edit]
References[edit]
- ^ Grierson (1885). Bihar Peasant Life: Being a Discursive Catalogue of the Surroundings of the People of that Province. Bengal Secretariat Press.
- ^ a b Parida, Laxmi (2 April 2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. ISBN 0-595-26749-1. Retrieved 14 September 2009.
- ^ Platts, John T. (John Thompson) (1884). "A Dictionary of Urdu, Classical Hindi, and English". dsal.uchicago.edu. Retrieved 25 March 2023.
- ^ Platts, John Thompson (1884). A Dictionary of Urdū, Classical Hindī, and English. H. Milford.
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