Aloo Seddho or Aloo Bharta
This is comfort food in its purest form, especially beloved in Bengal and Bangladesh. Boiled potatoes are simply mashed with fiery raw mustard oil, finely chopped onions, green chillies, and fresh coriander. Some variations include fried red chillies or a bit
of garlic. The pungent mustard oil is non-negotiable, lending a sharp, aromatic kick that defines this beautifully simple dish. It’s the perfect accompaniment to steamed rice and dal.
Tomato Bhorta
A tangy and smoky delight, Tomato Bhorta is a popular side dish in Eastern India. Tomatoes are roasted over an open flame or charred in a pan until the skin blisters and the inside is soft and juicy. The softened tomatoes are then mashed with roasted garlic, fried dried red chillies, raw onions, and a generous drizzle of mustard oil. The result is a vibrant, spicy, and deeply flavorful mash that can elevate any simple meal.
Sheem Bhorta (Flat Bean Mash)
A seasonal winter delicacy from Bengal, Sheem Bhorta transforms humble flat beans (sheem) into a sophisticated mash. The beans are boiled or steamed until tender, then ground into a paste with onions, garlic, and green chillies. This paste is then sautéed in mustard oil until it becomes a fudgy, glossy concentrate of flavour, spiced with turmeric and red chilli powder. It’s a unique, savoury dish with a surprisingly rich texture.
Lauki ka Bharta (Bottle Gourd Mash)
Often considered a bland vegetable, lauki (bottle gourd) becomes surprisingly delicious in this bharta. The lauki is typically boiled or roasted until completely soft. It's then mashed and cooked with a masala of onions, tomatoes, ginger, garlic, and spices like cumin, coriander, and turmeric. This process turns the mild gourd into a flavour-packed dish that pairs wonderfully with rotis or parathas.
Kele ka Bharta (Raw Banana Mash)
Popular in Bihar and parts of Uttar Pradesh, this bharta uses boiled raw bananas as its base. Once cooked, the bananas are peeled and mashed. The mash is then mixed with chopped green chillies, ginger, salt, and a generous amount of pungent mustard oil. A squeeze of lemon juice is often added to brighten the flavours. It’s a simple, nutritious, and incredibly flavourful dish that offers a unique texture and taste.
Dal ka Bharta (Mashed Lentil Bharta)
A protein-packed bharta, this dish is made by cooking lentils—often masoor dal (red lentils)—until they are thick and mushy. The cooked dal is then mashed and mixed with sautéed onions, garlic, chillies, and spices. Sometimes, raw onions, coriander, and a dash of mustard oil are mixed in for a fresher, crunchier texture. It’s a hearty and wholesome dish that serves as a complete meal with just a side of rice or roti.
Parwal ka Bharta (Pointed Gourd Mash)
An underrated gem from Bihar and Eastern UP, Parwal Bharta is a testament to how simple ingredients can create magic. The pointed gourd (parwal) is boiled or fire-roasted, then peeled and mashed. This mash is seasoned with mustard oil, chopped garlic, green chillies, and sometimes raw onion. It’s a rustic dish with a subtle, unique flavour that highlights the vegetable’s natural taste.
Kathal ka Bharta (Raw Jackfruit Mash)
Raw jackfruit’s meaty texture makes it an excellent candidate for a bharta. The jackfruit is boiled until tender and then mashed. It's then pan-fried with a robust mix of spices, including cumin seeds, asafoetida, turmeric, coriander powder, and garam masala, along with onions and tomatoes to create a hearty, flavourful dish. Some recipes also use raw jackfruit seeds to make a similar preparation.
Mooli ka Bharta (Radish Mash)
For those who enjoy pungent flavours, Mooli ka Bharta is a must-try. Radish is grated and its excess water is squeezed out. It’s often combined with mashed potatoes to balance the sharpness. The mixture is then seasoned with chillies, coriander, and sometimes a special pickle masala for an 'achaari' twist. This bharta is a zesty and refreshing side dish, perfect for cutting through richer curries.
Macher Bhorta (Mashed Fish)
Proving that bhartas are not just for vegetables, Macher Bhorta is a beloved dish, particularly in Bangladesh and West Bengal. Leftover fried or boiled fish is deboned and mashed. This fish mash is then combined with finely sliced raw onions, potent green chillies, fresh coriander, salt, and a healthy glug of sharp mustard oil. It’s a powerfully flavoured, no-cook dish that makes for a quick and incredibly satisfying meal with plain rice.
