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Bhurta

Fried mixture of mashed vegetables From Wikipedia, the free encyclopedia

Bhurta
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Bhurta, vorta, bhorta, bharta or chokha[1] is a lightly fried mixture of mashed vegetables in the cuisine of the Indian subcontinent.[2]

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Some variations of this dish are baingan bhurta and aloo bhurta.

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Etymology

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]

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)
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Ingredients

Bhurta recipes vary depending on the region and the vegetable(s) used.[2] In general, the ingredients are as follows:

See also

References

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