Bhurta: Difference between revisions
Appearance
Content deleted Content added
m fix missing words |
Bikrampuri (talk | contribs) Tags: Reverted Mobile edit Mobile app edit Android app edit |
||
Line 6: | Line 6: | ||
| caption = Different types of Bengali bharta |
| caption = Different types of Bengali bharta |
||
| alternate_name = |
| alternate_name = |
||
| country = [[Bangladesh]] |
| country = [[Bangladesh]] or [[Bengal]] |
||
| region = [[South Asia]] |
| region = [[South Asia]] |
||
| creator = <!-- or | creators = --> |
| creator = <!-- or | creators = --> |
Revision as of 06:17, 13 March 2023
![]() Different types of Bengali bharta | |
Place of origin | Bangladesh or Bengal |
---|---|
Region or state | South Asia |
Serving temperature | served with rice |
Main ingredients | mustard oil, onions and chillies with bharta elements. |
Variations | potato bharta, fish bharta, egg bharta |
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Eggplant-%26-Tomato-%28Bhurta%29-optimized.jpg/250px-Eggplant-%26-Tomato-%28Bhurta%29-optimized.jpg)
Bhurta, vorta, bhorta, or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of Bangladesh, India, Nepal and Sri Lanka.[1]
An example of this is Baingan Bartha.
Ingredients
Bhurta recipes vary depending upon the region and the vegetable(s) used.[1] 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 vorta (mashed potato)
-
Dry fish cottage
-
Red pepper vorta
See also
References
- ^ 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.