Jump to content

Bhurta

From Wikipedia, the free encyclopedia
(Redirected from Bharta (food))

Bharta
Different types of bharta
Typesavory
Region or stateIndian subcontinent
Serving temperatureserved with rice or ruti
Main ingredientsmustard oil, onions and chillies with bharta elements
VariationsAloo bhorta, baigan bharta, tamatar bharta, shutkir varta, narikel shutkir vorta

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

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]

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

  • Kashmiri- ژؠٹِن (tsetin)
  • Hindi- भरता (bhartā)
  • Punjabi- ਭੜਥਾ (bhaṛthā)
  • Nepali- भरता (bhartā)
  • Gujarati- ઓળો (oḷo)
  • Marathi- भरीत (bharīt)
  • Bhojpuri- चोखा (chokhā)
  • Maithili- সন্না/सन्ना (sannā)
  • Bengali- ভর্তা (bhortā)
  • 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

[edit]

Bhurta recipes vary depending on the region and the vegetable(s) used.[2] In general, the ingredients are as follows:

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

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". dsal.uchicago.edu. Retrieved 25 March 2023.
  4. ^ Platts, John Thompson (1884). A Dictionary of Urdū, Classical Hindī, and English. H. Milford.


Stub icon

This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Bhurta&oldid=1252255471"