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Bhurta

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Bharta
Different types of Bengali bharta
Place of originBangladesh or Bengal
Region or stateSouth Asia
Serving temperatureserved with rice
Main ingredientsmustard oil, onions and chillies with bharta elements.
Variationspotato bharta, fish bharta, egg bharta
Eggplant & tomato bhurta, Baingan ka Bhurta

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:

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

See also

References

  1. ^ 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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