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| caption = Different types of Bengali bharta | | caption = Different types of Bengali bharta | ||
| alternate_name = | | alternate_name = | ||
| country = [[India]] | | country = [[India]] and [[Bangladesh]] | ||
| region = [[Indian subcontinent]] | | region = [[Indian subcontinent]] | ||
| creator = <!-- or | creators = --> | | creator = <!-- or | creators = --> | ||
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[[File:Eggplant-&-Tomato-(Bhurta)-optimized.jpg|thumb|right|250px|Eggplant & tomato bhurta, [[Baingan Bartha|Baingan ka Bhurta]]]] | [[File:Eggplant-&-Tomato-(Bhurta)-optimized.jpg|thumb|right|250px|Eggplant & tomato bhurta, [[Baingan Bartha|Baingan ka Bhurta]]]] | ||
''Bhurta''' or '''bharta''' is a lightly fried mixture of mashed vegetables (chakata) in the [[cuisine of India]] | '''Bhurta''' or '''bharta''' is a lightly fried mixture of mashed vegetables (chakata) in the [[cuisine of India]] and [[cuisine of Bangladesh|Bangladesh]].<ref name="Purba">{{cite book|last=Parida|first=Laxmi|title=Purba: Feasts from the East: Oriya Cuisine from Eastern India|publisher=[[iUniverse]]|date=2 April 2003|url=https://books.google.com/books?id=exe3Yb4fnPAC&pg=PA126|isbn = 0-595-26749-1|accessdate= 14 September 2009}}</ref> | ||
An example of this is [[Baingan Bartha]]. | An example of this is [[Baingan Bartha]]. | ||
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{{India-cuisine-stub}} | {{India-cuisine-stub}} | ||
Latest revision as of 09:26, 14 September 2021
 Different types of Bengali bharta | |
| Place of origin | India and Bangladesh |
|---|---|
| Region or state | Indian subcontinent |
| Serving temperature | served with rice |
| Main ingredients | mustard oil, onions and chillies with bharta elements. |
| Variations | potato bharta, fish bharta, egg bharta |
-optimized.jpg)
Bhurta or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of India and Bangladesh.[1]
An example of this is Baingan Bartha.
Ingredients[edit | edit source]
Bhurta recipes vary depending upon the region and the vegetable(s) used.[1] In general, the ingredients are as follows:
- A vegetable, such as aloo (potato), baingan (eggplant), or kalara (bitter melon)
- Tamatar (tomato) or pyaz (onion)
- Chaunk (Tempered spices)
Gallery[edit | edit source]
-
Salted ilish vorya -
Alu vorta (mashed potato) -
Dry fish cottage -
Red pepper vorta
.jpg)
See also[edit | edit source]
References[edit | edit source]
- ↑ 1.0 1.1 Parida, Laxmi (2 April 2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. ISBN 0-595-26749-1. Retrieved 14 September 2009.
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