Bhurta: Difference between revisions
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| caption = Different types of Bengali bharta |
| caption = Different types of Bengali bharta |
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| country = [[Bangladesh]] |
| country = [[Bangladesh]] or [[Bengal]] |
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| region = [[South Asia]] |
| region = [[South Asia]] |
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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 |
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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
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Salted ilish vorta -
Alu vorta (mashed potato) -
Dry fish cottage -
Red pepper vorta
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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.
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