![]() 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 | Alu Bhorta, Begun Bhorta, Tamato bharta, shutkir varta ,narikel shutkir vorta |
Bhurta, vorta, bhorta, bharta or chokha [1] is a lightly fried mixture of mashed vegetables (chakata) 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]
Bhurta recipes vary depending on the region and the vegetable(s) used. [2] In general, the ingredients are as follows:
![]() 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 | Alu Bhorta, Begun Bhorta, Tamato bharta, shutkir varta ,narikel shutkir vorta |
Bhurta, vorta, bhorta, bharta or chokha [1] is a lightly fried mixture of mashed vegetables (chakata) 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]
Bhurta recipes vary depending on the region and the vegetable(s) used. [2] In general, the ingredients are as follows: