bharta

Bharta is a category of dishes from the Indian subcontinent in which vegetables are roasted or grilled, mashed, and then cooked with aromatics and spices. The term bharta derives from languages such as Hindi and Urdu, referring to pounding or mashing the ingredients to a cohesive texture. The most famous version is baingan bharta, a smoky, mashed eggplant dish associated with North Indian and Punjabi cuisine. In its preparation, whole eggplants are roasted over an open flame or under a broiler until the skin is charred and the flesh softened and smoky. The flesh is then peeled, mashed, and sautéed with chopped onions, tomatoes, garlic, ginger, green chilies, and spices such as cumin, coriander, turmeric, and garam masala, often finished with a drizzle of mustard oil and fresh cilantro.

Regional variations exist with other vegetables substituted or added. Aloo bharta uses mashed boiled potatoes with a similar spice base, while mixed-vegetable bhartas combine mashed vegetables with the same flavor profile. Bharta dishes are typically vegetarian and are commonly served hot with Indian breads such as roti, paratha, or naan, as well as with rice. The defining characteristics of bharta are the smoky flavor and the mashed, cohesive texture of the vegetables.

While baingan bharta remains the most widely recognized form, bharta-style preparations appear across various regional cuisines of the Indian subcontinent, including Bengali, Nepali, and other kitchens influenced by local ingredients and spice traditions.