Bhurta is a beloved Gujarati dish that will tantalize your taste buds with its perfect blend of savory and tangy flavors. This hearty mash features juicy tomatoes, tender potatoes, and a symphony of bold spices that come together in a truly mouthwatering way.
About the Recipe
Bhurta is the kind of dish that will have you going back for seconds (and thirds.). It’s packed with nutritious veggies like tomatoes and potatoes, but the real magic lies in the fragrant spice blend. You’ll be amazed at how much flavor comes from such simple ingredients.
Why You’ll Love This Recipe
There’s so much to love about this Bhurta recipe. First off, it’s incredibly versatile – you can enjoy it as a main dish with some naan or roti, or serve it as a flavorful side. The best part? It’s a delicious way to load up on veggies without sacrificing taste. And let’s be real, those bold spice aromas are just irresistible.
Bhurta
Cooking Tips
For the best Bhurta, make sure to finely chop the veggies to achieve that perfect mashed texture. And don’t skimp on that tamarind extract – it adds the most amazing tangy kick. Oh, and a pro tip? Finish it off with a tempering of aromatic spices for an extra flavor punch.
Serving and Storing Suggestions
This recipe makes about 4 servings of piping hot Bhurta deliciousness. It’s best enjoyed fresh, but leftovers will keep in the fridge for 2-3 days. Just reheat and add a splash of water if it thickens too much. Total prep time is around 45 minutes.
Similar Recipes
- Pav Bhaji
- Batata Vada
- Undhiyu
- Dabeli
Bhurta
Ingredients
- 5 Tomatoes (finely chopped)
- 5 Potatoes (finely chopped)
- 1 Onion (finely sliced)
- 12 Green Chillies (finely chopped)
- 2 tsp Garlic Paste
- 1/2 cup Coriander Leaves (chopped)
- 2 1/2 tsp Cumin Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 1/2 tsp Jeera Methi Powder
- 1 1/2 tsp Salt
- 3 tbsp Tamarind Extract
For Seasoning:
- 1 tbsp Oil
- 1 clove Garlic (crushed)
- 1 tsp Cumin Seeds
- 4 Whole Dried Red Chillies
- 12 Curry Leaves
- 1/2 tsp Mustard Seeds
For Garnish:
- 2 tbsp Coriander Leaves (finely chopped)
Instructions
- In a pressure cooker, add the tomatoes, potatoes, onion, green chillies, garlic, coriander leaves, cumin powder, turmeric powder, jeera methi powder, red chilli powder and salt.
- Add 1 1/2 cups of water.
- Pressure cook for 12 minutes.
- When cool, roughly puree the ingredients to a grainy semi-textured consistency.
- Pour the broth into a heavy-bottomed pan and bring to a boil.
- Add the tamarind extract and continue cooking till a thick consistency has been achieved.
- Heat oil in another pan on moderate heat.
- Add the seasoning ingredients.
- Fry for a minute or two.
- Pour the contents into the broth.
- Garnish with coriander leaves.
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Frequently Asked Questions
Can I make Bhurta vegan?
Without a doubt. Just omit the ghee or oil used for tempering, and you’ve got a delicious vegan Bhurta. You can also add a dollop of plant-based yogurt for extra richness.
What can I serve with Bhurta?
Bhurta tastes amazing with fresh phulkas, naan or even a simple jeera rice. You can also enjoy it as a side with dal, kadhi or any veggie curry.
Is this dish spicy?
While Bhurta does have a nice kick from the green chilies and spices, you can adjust the heat level to suit your taste. Go easy on the chili powder if you prefer a milder dish.
Can I freeze Bhurta?
Yes, Bhurta freezes really well. Just let it cool completely, then portion it into airtight containers or freezer bags. It will keep for 2-3 months. Thaw overnight before reheating.
What’s the best way to mash the veggies?
For the perfect Bhurta texture, use a potato masher or the back of a fork to mash the cooked veggies. You want it semi-smooth but with some nice chunks remaining.
