Bhurta

{{Infobox food | name = Bharta | image = Vorta 2.jpg | caption = Different types of bharta | alternate_name = | country = [[Bangladesh ] | region = bangladesh | creator = unknown | year = | mintime = | maxtime = | type = savory | course = | served = served with rice or ruti | main_ingredient = mustard oil, onions and chillies with bharta elements. | minor_ingredient = | variations = Alu Bhorta, Begun Bhorta, Tamato bharta, shutkir varta ,narikel shutkir vorta | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}

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

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

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

Salted ilish vorta
Alu Bharta (mashed potato bhurta)
Dry fish cottage
Red pepper vorta

References

^ 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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[1] Grierson (1885). Bihar Peasant Life: Being a Discursive Catalogue of the Surroundings of the People of that Province. Bengal Secretariat Press.

[Purba-2] 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.

[3] Platts, John T. (John Thompson) (1884). "A Dictionary of Urdu, Classical Hindi, and English". dsal.uchicago.edu. Retrieved 25 March 2023.

[4] Platts, John Thompson (1884). A Dictionary of Urdū, Classical Hindī, and English. H. Milford.

v t e Bangladeshi dishes
Main and side dishes	Achar Akhni Alu gosht Alur Dom Beef Satkara Bhorta Begun bhorta Alu Bharta Bini/biran bhat Biryani Haji biryani Chacchari Chatni Chicken korai Chicken tikka Chingri malai curry Chira Dal Durus kura Fried fish Forash Gosht Hash O Bash Hutki Shira Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema matar Khichra Khichuri Norom khichuri Kofta Korma Machh bhaja Machher Jhol Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Panta bhat Paya Polao Ponir Posondo Roast chicken Roust Shak Shorba Shukto Shorshe ilish Tandoori chicken Tehari Tikka Torkari Zorda polao
Snacks and sauces	Alu chaat Alur chop Beguni Bela Biscuit Bhelpuri Chaat Chanachur Chhana Chotpoti Doi bora Haleem Jhalmuri Nankhatai Paan Pakora Phuchka Raita Samosa
Breads	Bakarkhani Bhatoora Chapati Luchi Naan Porotha Alu porotha Moghlai porotha Puri (food) Ruti Rumali ruti Tandoor bread
Beverages	Akher rosh Aamrosh Beler Sharbat Borhani Cha Dudh cha Masala cha Seven Color Tea Ghol Khejur rosh Lachhi Matha Rooh Afza Shorbot Taler rosh
Sweetmeats	Borfi Bundia Chhanamukhi Chhenabara Chomchom Doi Mishti doi Curd of Bogra Faluda Gulabjam Gur badam Halua Gajorer halua Jilapi Chhena Shahi Kheer Kulfi Laddu Malpua Mimi Chocolate Morobba Nimki Pantua Pitha Ashke pitha Bhapa pitha Chunga pitha Nunor bora Roshkodom Roshmolai Roshogolla Khondoli Shemai Shondesh Shonpapri Tiler Khaja Tusha Shinni
Bangladeshi diaspora	Chicken tikka masala Phall
Category

Bhurta

Etymology

Ingredients

Gallery

See also

References