Fried mixture of mashed vegetables
Bharta![]() Different types of bharta |
| Type | savory |
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| Region or state | Indian subcontinent |
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| Serving temperature | served with rice or ruti |
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| Main ingredients | mustard oil, onions and chillies with bharta elements |
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| Variations | Aloo bhorta, baigan bharta, tamatar bharta, shutkir varta, narikel shutkir vorta |
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Bhurta, vorta, bhorta, bharta or chokha[1] is a lightly fried mixture of mashed vegetables in the cuisine of the Indian subcontinent.[2]
Some variations of this dish are baingan bhurta and aloo bhurta.
Etymology
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]
It is known by different names in South Asia itself, as in;
Ingredients
Bhurta recipes vary depending on the region and the vegetable(s) used.[2] In general, the ingredients are as follows:
Gallery
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Baingan bartha, an eggplant and tomato bhurta
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Salted ilish vorta
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Aloo bharta (mashed potato bhurta)
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Dry fish cottage
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Red pepper vorta
See also
References
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