Bhurta, vorta, bhorta, bharta or chokha[1] is a lightly fried mixture of mashed vegetables in the cuisine of the Indian subcontinent.[2]
 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 |
Some variations of this dish are baingan bhurta and aloo bhurta.
Etymology
editThe 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- ভোর্টা (vortā)
- 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
editBhurta recipes vary depending on the region and the vegetable(s) used.[2] In general, the ingredients are as follows:
Gallery
edit-
Baingan bartha, an eggplant and tomato bhurta -
Salted ilish vorta -
Aloo bharta (mashed potato bhurta) -
Dry fish cottage -
Red pepper vorta
See also
edit
References
edit- ^ Grierson (1885). Bihar Peasant Life: Being a Discursive Catalogue of the Surroundings of the People of that Province. Bengal Secretariat Press.
- ^ 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.
- ^ Platts, John T. (John Thompson) (1884). "A Dictionary of Urdu, Classical Hindi, and English". dsal.uchicago.edu. Retrieved 25 March 2023.
- ^ Platts, John Thompson (1884). A Dictionary of Urdū, Classical Hindī, and English. H. Milford.
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