Bhurta
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| File:Vorta 2.jpg 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 | Aloo bhorta, baigan bharta, tamatar bharta, shutkir varta, narikel shutkir vorta |
| |
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
[edit | edit source]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;
- Kashmiri- ژؠٹِن (tsetin)
- Hindi- भुरता (bhurtā)
- Rajasthani- बुज्जी/बांटण (bujji/bā̃ṭaṇ)
- Punjabi- ਭੜਥਾ (bhaṛthā)
- Nepali- भरता (bhartā)
- Gujarati- ઓળો (oḷo)
- Marathi- भरीत (bharīt)
- Bhojpuri- चोखा (chokhā)
- Maithili- সন্না (sannā)
- Bengali- মাখা/ভর্তা (mākhā/bhôrtā)
- Assamese- পিটিকা (pitikā)
- Odia- ଚକଟା (chakaṭā)
- Meitei- ꯑꯃꯦꯇꯄꯤ (ametpi)
- Kannada- ಗೊಜ್ಜು (gōjju)
- Tamil- துவயல் (tuvayal)
- Tulu- ಗೊಜ್ಜಿ (gōjji)
- Telugu- పచ్ఛడి (pachchaḍi)
- Malayalam- ചമ്മന്തി (chammanti)
Ingredients
[edit | edit source]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 | edit source]-
Baingan bartha, an eggplant and tomato bhurta
-
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
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See also
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References
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