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Bharta

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
Media: Bharta

Bhurta, vorta, bhorta, bharta or chokha is a lightly fried mixture of mashed vegetables in the cuisine of the Indian subcontinent.

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) which mean something which is roasted or fried. Thus bhurta refers to a spicy mash made from roasted, boiled or fried vegetables.

It is known by different names in South Asia itself, as in;

• Kashmiri- ژؠٹِن (tsetin)
• Hindi- भरता (bhartā)
• Rajasthani- बुज्जी/बांटण (bujji/bãṭaṇ)
• Punjabi- ਭੜਥਾ (bhaṛthā)
• Nepali- भरता (bhartā)
• Gujarati- ઓળો (oḷo)
• Marathi- भरीत (bharīt)
• Bhojpuri- चोखा (chokhā)
• Maithili- সন্না/सन्ना (sannā)
• Bengali- মাখা (mākhā)
• 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

Bhurta recipes vary depending on the region and the vegetable(s) used. 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

• Baingan bartha, an eggplant and tomato bhurta
• Salted ilish vorta
• Aloo bharta (mashed potato bhurta)
• Dry fish cottage
• Red pepper vorta

See also

• Cuisine of the Indian subcontinent
• List of vegetable dishes

References

1. Grierson (1885). Bihar Peasant Life: Being a Discursive Catalogue of the Surroundings of the People of that Province. Bengal Secretariat Press.
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	Meat Akhni Alu gosht Satkara Beef Biryani Haji biryani Chicken korai Chicken tikka Durus kura Gosht Hash O Bash Jalfrezi Kala bhuna Kebab Seekh kebab Shami kebab Keema matar Kofta Korma Mezban Mogoz bhuna Murgi musollom Mutton curry Nihari Paya Polao Posondo Roast chicken Roust Tandoori chicken Tikka Seafood Chingri malai curry Daab chingri Domachha Fried fish Hutki Shira Machh bhaja Machher Jhol Shorshe ilish Thoikor Tenga Vegetarian Alur Dom Bhorta Begun bhorta Alu Bharta Bini/biran bhat Chacchari Chira Dal Forash Haleem Khichra Khichuri Norom khichuri Panta bhat Ponir Shak Shorba Shukto Tehari Torkari Zorda polao
Snacks and sauces	Achar Alu chaat Alur chop Beguni Bela Biscuit Bhelpuri Chaat Chatni Chanachur Chhana Chotpoti Doi bora 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 Teler pitha Roshkodom Roshmolai Roshogolla Khondoli Shemai Shondesh Shonpapri Tiler Khaja Tusha Shinni
Bangladeshi diaspora	Chicken tikka masala Phall
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