Bhurta, vorta, bhorta, bharta or chokha[1] is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of the Indian subcontinent.[2]

Different types of bharta
Region or stateIndian subcontinent
Serving temperatureserved with rice or ruti
Main ingredientsmustard oil, onions and chillies with bharta elements.
VariationsAlu Bhorta, Begun Bhorta, Tamato bharta, shutkir varta ,narikel shutkir vorta

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:

Gallery edit

See also edit

References edit

  1. ^ Grierson (1885). Bihar Peasant Life: Being a Discursive Catalogue of the Surroundings of the People of that Province. Bengal Secretariat Press.
  2. ^ 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.
  3. ^ Platts, John T. (John Thompson) (1884). "A Dictionary of Urdu, Classical Hindi, and English". Retrieved 25 March 2023.
  4. ^ Platts, John Thompson (1884). A Dictionary of Urdū, Classical Hindī, and English. H. Milford.