Bhurta
Fried mixture of mashed vegetables
Bhurta, vorta, bhorta, bharta or chokha is a lightly fried mixture of mashed vegetables in the cuisine of the Indian subcontinent.
 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
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- भुरता (bhurtā)
- Rajasthani- बुज्जी/बांटण (bujji/bā̃ṭaṇ)
- Punjabi- ਭੜਥਾ (bhaṛthā)
- Nepali- भरता (bhartā)
- Gujarati- ઓળો (oḷo)
- Marathi- भरीत (bharīt)
- Bhojpuri- चोखा (chokhā)
- Maithili- সন্না (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.[1] In general, the ingredients are as follows:
Gallery
-
Baingan bartha, an eggplant and tomato bhurta -
Salted ilish vorta -
Aloo bharta (mashed potato bhurta) -
Dry fish cottage -
Red pepper vorta
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See also
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Bhurta(27 May 2025, at 17:11編集記事参照)を素材として二次利用しています。 Item:Q22707  |
- ↑ Cite error: Invalid
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