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 and bhṛkta 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
  • Hindi- भुरता
  • Rajasthani- बुज्जी/बांटण
  • Punjabi- ਭੜਥਾ
  • Nepali- भरता
  • Gujarati- ઓળો
  • Marathi- भरीत
  • Bhojpuri- चोखा
  • Maithili- সন্না
  • Bengali- মাখা/ভর্তা
  • Assamese- পিটিকা
  • Odia- ଚକଟା
  • Meitei- ꯑꯃꯦꯇꯄꯤ
  • Kannada- ಗೊಜ್ಜು
  • Tamil- துவயல்
  • Tulu- ಗೊಜ್ಜಿ
  • Telugu- పచ్ఛడి
  • Malayalam- ചമ്മന്തി

    Ingredients

Bhurta recipes vary depending on the region and the vegetable used. In general, the ingredients are as follows:
  • A vegetable, such as aloo, baingan, or karela
  • Tamatar or pyaz
  • Chaunk