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