{{Use dmy dates|date=August 2019}} {{short description|Fried mixture of mashed vegetables}} {{Infobox food | name = Bharta | image = Vorta 2.jpg | caption = Different types of bharta | alternate_name = |region= Indian subcontinent | type = savory | course = | served = served with rice or ruti | main_ingredient = mustard oil, onions and chillies with bharta elements | minor_ingredient = | variations = Aloo bhorta, baigan bharta, tamatar bharta, shutkir varta, narikel shutkir vorta | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }} '''Bhurta''', '''vorta''', '''bhorta''', '''bharta''' or '''chokha'''<ref>{{Cite book |last=Grierson |url=https://books.google.com/books?id=o8I5NtyUPIsC&dq=chokha+bharta&pg=PA347 |title=Bihar Peasant Life: Being a Discursive Catalogue of the Surroundings of the People of that Province |date=1885 |publisher=Bengal Secretariat Press |language=en}}</ref> is a lightly fried mixture of mashed vegetables in Desi cuisine.<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>
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)<ref>{{Cite web |last=Platts |first=John T. (John Thompson) |date=1884 |title=A Dictionary of Urdu, Classical Hindi, and English |url=https://dsal.uchicago.edu/cgi-bin/app/platts_query.py?qs=%E0%A4%AD%E0%A5%81%E0%A4%B0%E0%A4%A4%E0%A4%BE&matchtype=default |access-date=2023-03-25 |website=dsal.uchicago.edu}}</ref> which mean something which is roasted or fried. Thus ''bhurta'' refers to a spicy mash made from roasted, boiled or fried vegetables.<ref>{{Cite book |last=Platts |first=John Thompson |url=https://books.google.com/books?id=iDtbAAAAQAAJ&q=%E0%A4%AD%E0%A5%81%E0%A4%B0%E0%A4%A4%E0%A4%BE&pg=PA185 |title=A Dictionary of Urdū, Classical Hindī, and English |date=1884 |publisher=H. Milford |language=en}}</ref>
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/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.<ref name="Purba" /> 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 == <gallery> Eggplant-&-Tomato-(Bhurta)-optimized.jpg|Baingan bartha, an eggplant and tomato bhurta Nona ilish vorta.jpg|Salted ilish vorta Meshed potato (alu bharta).jpg|Aloo bharta (mashed potato bhurta) Shutki vorta 2.jpg|Dry fish cottage Morich vorta.jpg|Red pepper vorta </gallery>
==See also== {{portal|Food}} * Cuisine of the Indian subcontinent * List of vegetable dishes
==References== {{reflist}} {{Bangladeshi dishes}} Category:Bengali cuisine Category:Bihari cuisine Category:Indian vegetable dishes
{{India-cuisine-stub}} Category:Pakistani vegetable dishes