Bhortas are the simplest and the ultimate comfort food of Bangladesh served with rice. Bhortas are delicious, smooth, fiery and flavorful mashed goodies made with mustard oil, onions, garlic and red chilies. Most veggies or fish both fresh and dried can be mashed with oil, onions, garlic, chilies and occasional cilantro or lemon juice and turned into a bhorta. Depending on the type, for each bite of bhorta, you can expect to have the crunch of sliced onion or the delight of golden caramelized onion, sharpness of chili, and aroma of roasted garlic.
Although each ingredient may get a different treatment(boiled, roasted, steamed), the key to Bangladeshi style bhortas are mustard oil, garlic and chili. Alu or potato bhorta is the most popular among all the bhortas. Potatoes are boiled and smoothly mashed to make alu bhorta. Lumpy potatoes are not a norm and there’s really no substitute to the unique incredibly pungent mustard oil in Bangladeshi style alu bhorta. After a few days of depart from rice or after few days of heavy meal, almost 99% Bangladeshi long for alu bhorta and bhat(rice) with some rice. The simplest yet most comforting food of Bangladeshis for all ages.
Eggplants are roasted to achieve a smoky taste in the begun bhorta. Usually, begun bhorta is not as smooth as alu bhorta. I have roasted eggplant in the oven or on stovetop by wrapping the eggplant in aluminum foil first. Both ways give almost the same result. I chose the oven if I can’t be in the kitchen as the stovetop method requires frequent turning. Little burn on the eggplant, gives begun bhorta a great flavor. Tomato bhorta can be made the same way as eggplant bhorta.
Another star of the bhorta family is the shutki or dried fish such as shrimp, anchovy, etc. bhorta. Granted, shutki is an acquired taste and not even all Bangladeshis try it but trust me if someone is not vegetarian and doesn’t taste it have no idea what they are missing. Once, someone acquires the taste, there’s no turning back. It is the ultimate spicy bhorta in terms of chili. The more red chili you add to it the better it gets.
Lentil or masoor dal bhorta is another one that’s rich in protein and full of deliciousness. These are just a glimpse of variety of bhortas. Other popular ones are string beans, taro, tomato, pumpkin, broccoli, zuchchini, any fish fillets, sardine and so on. Any vegetable that my brother and I didn’t like, mom used to turn into delicious bhorta, sometimes with a hint of lemon juice other times without, and there were no complains during meal time.
Mustard oil is available in Bangladeshi and Indian grocery stores. If you must try another oil, I would recommend sesame oil. However, the taste will differ vastly.
Bhortas are the most informal everyday food for Bangladeshis. These are really never served at a party or to a guest, well, unless you are outside of Bangladesh. Then, we host bhorta special parties, that everyone looks forward to and skip a meal before getting to the party, just to make sure there’s enough space in the tummy, to gawk as much bhorta and rice possible. Everyone secretly hopes, there will be left overs but there’s never any leftover bhorta.
- 2-3 medium size potato
- 2 tablespoons mustard oil
- 4-5 cloves garlic
- 2-3 red chili
- ¼ onion, thinly sliced
- Salt to taste
- Roast garlic and chili on stove top or in the oven.
- Boil potato until soft.
- Peel boiled potato and smoothly mash.
- Mash/paste garlic, chili and salt together. Add onion.
- Add mashed potato.
- Add oil and mix well.
Onion can be sautéed in a pan until translucent and golden, if you cannot stand raw potato. This gives a bit different but delicious alu bhorta as well.
Adjust chili and garlic according to taste.
You can also microwave the potato for 6-8 minutes instead of boiling.
- 1 medium eggplant
- 2 tablespoons mustard oil
- 4-5 cloves garlic
- 2-3 red chili
- ¼ onion, thinly sliced
- Cilantro
- Salt to taste
- Roast eggplant, garlic and chili on stovetop or in the oven until tender.
- Mash/paste garlic, chili and salt together. Add onion.
- Add roasted eggplant and mash together. Add cilantro.
- Add oil and mix well.
For oven roasting, cut the eggplant in half inch slices.
Adjust oil, chili and garlic according to taste.
- 1 cup lentil
- 2 tablespoons mustard oil
- 4-5 cloves garlic
- 2 green chili
- ¼ onion, thinly sliced
- Cilantro
- Salt to taste
- Boil lentil in 1 ½ cup water until tender and all liquid is dried up.
- Roast garlic and chili on stovetop or in the oven.
- Mash/paste garlic, chili and salt together. Add onion.
- Add cooked dal.
- Add oil, cilantro and mix well.
For oven roasting, cut the eggplant in half inch slices.
Adjust oil, chili and garlic according to taste.
- 2 cup dried fish(shrimp, anchovy, etc.)
- 3 tablespoons mustard oil
- 4-5 cloves garlic
- 2-3 red chili
- ¼ onion, thinly sliced
- 3 teaspoon lemon juice
- Salt to taste
- On medium heat, dry roast dried fish, garlic, chili.
- Put everything is a food processor and chop.
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রেসিপি: আলু ভর্তা
উপকরন:
২-৩ টি মাঝারি আকারের আলু
২ টেবিল চামচ সরিষার তেল
৪-৫ রসুন কোয়া
২-৩ টি শুকনা মরিচ
১/৪ মাঝারি পেঁয়াজ, কাটা
লবন, স্বাদ অনুযায়ি
প্রণালি:
১. আলু সেদ্ধ করুন।
২. রসুন ও মরিচ ভেজে রাখুন।
৩. রসুন, মরিচ এবং লবণ ভতর্া করুন।
৪. সেদ্ধ আলু ছিলে মসৃণ করে ভতর্া করুন। রসুন, মরিচ এবং লবণ ভতর্ার সাথে মেশান।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন।
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রেসিপি: বেগুন ভর্তা
উপকরন:
১ টি মাঝারি আকারের বেগুন
২ টেবিল চামচ সরিষার তেল
৪-৫ রসুন কোয়া
২-৩ টি শুকনা মরিচ
১/৪ মাঝারি পেঁয়াজ, কাটা
লবন, স্বাদ অনুযায়ি
ধনিয়া পাতা
প্রণালি:
১. বেগুন সেদ্ধ করুন বা পুড়িয়ে নিন।
২. রসুন ও মরিচ ভেজে রাখুন।
৩. রসুন, মরিচ এবং লবণ ভতর্া করুন।
৪. বেগুন মসৃণ করে ভতর্া করুন। রসুন, মরিচ এবং লবণ ভতর্ার সাথে মেশান।
৫. তেল এবং ধনিয়া পাতা মেশান।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন।
উপকরন:
১ কাপ মসূর ডাল
২ টেবিল চামচ সরিষার তেল
৪-৫ রসুন কোয়া
২-৩ টি কাঁচা মরিচ
১/৪ মাঝারি পেঁয়াজ, কাটা
লবন, স্বাদ অনুযায়ি
ধনিয়া পাতা
প্রণালি:
১. ডাল এমনভাবে সেদ্ধ করুন যেন পানি শুকিয়ে যায়।
২. রসুন ও মরিচ ভেজে রাখুন।
৩. রসুন, মরিচ এবং লবণ ভতর্া করুন।
৪. ডালের সাথে মেশান।
৫. তেল এবং ধনিয়া পাতা মেশান।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন।
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রেসিপি: শুটকি ভর্তা
উপকরন:
২ কাপ শুঁটকি
৩ টেবিল চামচ সরিষার তেল
৪-৫ রসুন কোয়া
২-৩ টি শুকনা মরিচ
১/৪ মাঝারি পেঁয়াজ, কাটা
৩ চা চামচ লেবুর রস
লবন, স্বাদ অনুযায়ি
প্রণালি:
১. মাঝারি তােপ শুঁটকি, রসুন, মরিচ ভেজে নিন।
২. সবকিছু উপকরন একটি ফুড প্রসেসরে ভতর্া করে নিন।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন।
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What a great collection of recipes. They all looks amazing!
Mr. & Mrs. P
http://www.cristyandmichael.blogspot.com
Gorgeous bhorta dishes and pictures, Lail! Since Brazil is a very large country, our comfort food varies depending on the region. The one that I came from in Northeastern Brazil, corn couscous and cheese tapioca crepes are the ultimate comfort dishes. Thanks for sharing your interesting culture and delicious food with us!
Thanks, Denise. Corn couscous and cheese tapioca crepes sound delicious.
They all look so good!
Thanks, Colette.
Thank you for this. I have an unopened bottle of mustard oil and I was wondering what to do with it yesterday. Now I know!
Glad to be able to provide a solution to the unopened bottle of mustard oil on your cupboard 🙂
Have you checked the Shorshe Salmon post that uses mustard oil too?
So many to choose from, Lail! They all look delicious, I am fascinated with traditional food like this, will try out the potato ones definitely.
Thank you, Jehanne. Let me know how you like the alu bhaorta after trying. That’s my fav.
I didn’t know Bangladesh had so many delicious recipes for bhorta. My fave has always been the eggplant but I see all different kinds here I can try. They all look so good Lail!
Nazneen
Thank you, Nazneen. There are way many bhorta in Bangladesh than what I covered. I hope you will give some of these a try.
Your sister-in-law introduced me to your blog and I must say that it is amazing! I love that you post about typical bangladeshi dishes. Its hard to find east meets west blogs out their to help me in my cooking endeavors.
Check out my blog when you get a chance 🙂
Keep the recipes coming!
Thank you for stopping by Hana. My SIL is so sweet to introduce you to my blog. Greatly appreciate your kind words and hope you will keep coming back.
omg. love the variety of yummy bhorta’s! we have baingan ka bharta which is similar to the eggplant version 🙂
Glad you like the bhortas, Kiran. Thank you.
Loved your versions of bhorta. Lentil Bhorta is completely new to me.nice blog love the way you have presented the dishes.
Tc ,
Humi
Thank you for the wonderful collection of recipes Lail.
Bhorta is totally new to me and I love recipes like these with layers of flavor
Oh my gosh, I am so happy I found your site – these look spectacularly good!! I can’t wait for more of your recipes!
Absolutely delish! I have a friend from Bangladesh who makes bhorta this way, which is different than how it is cooked at home, but boy oh boy, is it ever delicious! I love stone vessel you are using to mash up everything. So very interesting!
Great blog! Great pictures and recipes! And well done for even providing them in Bengali as well!!
Thanks for these recipes! We eat these in our Queens neighborhood from time to time, and I love the different varieties. Are they all typically eaten as sides alongside rice?
Oh my god. This is real great collection of all bhorta recipes. thak you so much for sharing with us.