Bhurta

Bharta

Different types of bharta
Type	savory
Region or state	Indian subcontinent
Serving temperature	served with rice or ruti
Main ingredients	mustard oil, onions and chillies with bharta elements
Variations	Aloo bhorta, baigan bharta, tamatar bharta, shutkir varta, narikel shutkir vorta
Media: Bharta

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

Some variations of this dish are baingan bhurta and aloo bhurta.

Etymology

The word Bhurta is derived from the Sanskrit roots bhṛj (भृज्) and bhṛkta (भृक्त) which mean something which is roasted or fried. Thus bhurta refers to a spicy mash made from roasted, boiled or fried vegetables.

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- মাখা (mākhā)
• 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

Bhurta recipes vary depending on the region and the vegetable(s) used. 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

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

See also

• Cuisine of the Indian subcontinent
• List of vegetable dishes