Bhurta

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

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 (bharÄ«t)
• Bhojpuri- चोखा (chokhā)
• Maithili- সন্না (sannā)
• Bengali- মাখা/ভর্তা (mākhā/bhôrtā)
• 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. 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

See also

• Cuisine of the Indian subcontinent
• List of vegetable dishes

References