Bhorta or bharta is typically a Bangladeshi comfort food. Nevertheless, India also has some versions of bharta in their cuisine for example, Baingan bharta which is a popular North-Indian version. In West Bengal, aloo bhorta is popular as “aloo seddho” where mashed potatoes are mixed with fresh, finely chopped onions and fresh green chilies with a dash of mustard oil. This aloo bhorta is something similar. Bangladeshi cuisine also has non vegetarian bhortas in their cuisine, which has been adapted by bongs. For example Chicken Bharta or Egg bharta.
Course: Side dish
Cuisine: Bengali/ Bangladeshi
Preparation time: 5 mins
Cook time time: 20 mins
- 3 medium potatoes boiled
- ½ cup of onions thinly sliced
- 2 tablespoons of mustard oil
- Salt to taste
- 3-4 whole dry red chilies
- 4 cloves of garlic chopped
- Mash the potatoes, add salt to it and keep aside.
- Take oil in a kadai and heat it.
- As the oil starts smoking, temper the oil with the chopped garlic and dry red chilies.
- Then, add the onions to the kadai and saute them till they turn soft and light brown.
- Turn off the flame and crush the red chilies with spoon.
- Add the mashed potatoes to mixture in the kadai, flip and fold the mixture for 1-2 minutes in the kadai.
- Let the mixture cool. Now use your hands to mix everything evenly.
- Divide into portions and serve aloo bhorta with steaming rice and daal.
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