Kolkata Style Zesty Bharta Recipe
Lately, we have begun a "Zesty Bharta Recipe Challenge" locally. Aachal has likewise been attempting to make an exceptional recipe at our home. This helped me to remember the relationship among rice and bharta (squashed vegetables) in Bengali cooking. Rice and bharta are exceptionally normal in Bengali food, with bharta being especially well known as a morning meal thing.
Customarily, Bengali society was essentially agrarian, and ranchers used to begin their work promptly in the first part of the day, taking pressed snacks with rice and potato bharta. This furnished them with the fundamental sustenance. Progressively, the bharta recipe acquired fame and arrived at working class and prosperous families also.
Bharta is not generally restricted to simply potatoes and rice. Practically a wide range of vegetables can be squashed and transformed into bharta in Bengali food. Furthermore, there are different fish bhartas accessible. In any case, meat-based bharta isn't as normal, with a couple of chicken bhartas being found.
I will presently make reference to the names of some vegetable bhartas that I am know all about. The greater part of them are my undisputed top choices. These incorporate potato bharta, eggplant bharta, edge gourd bharta, level beans (hyacinth beans) bharta, tomato bharta, pumpkin bharta, papaya bharta, white spinach bharta, pointed gourd bharta, red spinach bharta, garlic bharta, brinjal bharta, elephant foot sweet potato bharta, taro root bharta, banana blossom bharta, unripe banana bharta, and green banana bharta, among others.
Then, there are meat-based bhartas. Here are the names of a couple of meat bhartas that I have tasted: egg bharta, prawn glue bharta, hilsa fish roe bharta, prawn fry bharta, chicken bharta, and mackerel (latka fish) bharta.
In our home, we coordinate a bharta occasion consistently on the principal day of the Bengali month of Pohela Boishakh (Poila Boishakh). It incorporates a sum of 12 unique bharta dishes, consolidating the two vegetables and meat. They are served in lovely copper plates. The bhartas incorporate potato bharta, eggplant bharta, pumpkin bharta, papaya bharta, edge gourd bharta, level beans bharta, pointed gourd bharta, tomato bharta, white spinach bharta, garlic bharta, egg bharta, and prawn glue bharta. Close by these, there are plain rice, broiled hilsa fish, dried little fish fry, and steamed prawns. The Pohela Boishakh breakfast is generally a terrific undertaking.
As of now, different eminent cafés offer an extensive variety of rice and bharta things in various styles. In Kolkata, there is a renowned Bengali eatery that serves a menu comprising of 64 bharta dishes. Could you at any point envision? 64 sorts of bharta! The unassuming breakfast of the past has now acquired fame. It is very captivating to ponder.
Notwithstanding, I might want to specify one thing toward the end. At first, bharta was restricted to a couple of vegetables, and their readiness was very basic. The vegetables were generally slashed or squashed and blended well in with the rice. The vegetables would cook alongside the rice. Afterward, the vegetables were eliminated from the rice and prepared with mustard oil, salt, crude stew, and cleaved onions. This blend was then decorated and presented with hot rice.
