Bhurta

Bharta
	Different types of Bengali bharta
Place of origin	India, Pakistan, 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
	Cookbook: Bharta; Media: Bharta;

Bhurta' or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of India, Bangladesh and Pakistan.[1]

Eggplant & tomato bhurta, Baingan ka Bhurta

An example of this is Baingan Bartha.

Ingredients

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)

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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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