Bhurta

 ( Bengali Cuisine ) 

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

Some variations of this dish are Baingan bharta and Aloo chokha.

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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 language- ਭੜਥਾ ( bhaṛthā)
• Nepali language- भरता ( bhartā)
• Gujarati- ઓળો ( oḷo)
• Marathi language- भरीत ( bharīt)
• Bhojpuri- चोखा ( chokhā)
• Maithili- সন্না ( sannā)
• Bengali language- মাখা/ভর্তা ( mākhā/ bhôrtā)
• Assamese- পিটিকা ( pitikā)
• Odia language- ଚକଟା ( chakaṭā)
• Meitei language- ꯑꯃꯦꯇꯄꯤ ( ametpi)
• Kannada language- ಗೊಜ್ಜು ( gōjju)
• Tamil language- துவயல் ( tuvayal)
• Tulu language- ಗೊಜ್ಜಿ ( gōjji)
• Telugu language- పచ్ఛడి ( pachchaḍi)
• Malayalam- ചമ്മന്തി ( chammanti)

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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 ==

Salted ilish vorta

Dry fish cottage

Red pepper vorta

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See also

• Cuisine of the Indian subcontinent
• List of vegetable dishes

Categories: Bengali Cuisine, Bihari Cuisine, Indian Vegetable Dishes, Pakistani Vegetable Dishes

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