By Shreya Goswami
Bengali cuisine is not only known for its plethora of fish dishes and curries, but also simpler recipes like Bhorta, which is essentially a mashed dish. Here are all the amazing Bengali Bhorta varieties you could try out.
This dal is super-easy to cook, and for this Bhorta, turmeric, salt, green chillies, onions, mustard oil and coriander leaves are used.
Made with a variety of big and small fish alike, this fishy Bhorta is especially made with Hilsa when the fish is in season.
Evergreen, easy and cheap, this egg Bhorta can be made on any given day and dressed up with mustard oil, onions, etc.
Young elephant foot yams are mashed up to make this Bhorta with utmost care to avoid throat irritation.
A West Bengali or Ghoti specialty, this one is made with cooked and mashed prawns dressed with onions, chillies, etc.
A summer-special Bhorta, this one is made with boiled pointed gourds, onions, green chillies, mustard oil and salt.
Another summer specialty, raw mangoes are cooked and mashed to make this tok-jhal-mishti Bhorta variety.
Bottle gourd greens are steamed, mashed and dressed up with mustard oil, chillies, onions, etc to make this one.