Discover Top 3 Bangladeshi Vorta Specials in NYC
Every Bangladeshi foodie has a common culinary love for vorta. Vorta is a traditional food of Bangladesh, originating in the humble peasantry society of the nation. Vorta has become a popular dish across the nation and is also available in Bangladeshi restaurants abroad. Today we are going to look at the best Bangladeshi vorta to try in NYC at Al-Aqsa Restaurant, Bronx. Stay tuned.
What is a Vorta?
The word “vorta” literally means mashed. Vorta is a crushed dish from Bangladeshi cuisine. Vorta is typically made with vegetables and additional components like as fish and dried fish. The primary reason for Vorta’s popularity is its simple making procedure, which yields an amazing dish. It is made using boiled, charcoaled, smoked, baked, or steamed vegetables or proteins such as eggs and fish, or even dried fish. Vorta is typically a spicy dish made with a lot of raw onion and green chilies, coriander leaves, and mustard oil.
What is so special about vorta?
There are many things special about vorta. They are often healthy, delicious, easy to make, affordable and never need a lot of cooking skills to make.
To make vorta you need to start with the base you want to use which can be any vegetable or protein source. As the bases are only boiled and vorta uses moderate number of masalas it’s a healthy side to enjoy with white rice.
Vorta is incredibly easy to make. For instance, to make aloo vorta or potato vorta you just need to boil the potato peel the skill off, mash with small cut green chilies, onion, coriander leave and mastered oil. The recipe remains same for many different vegetables.
Vorta is deeply rooted in the Bangladeshi culture and celebrated in occasions like Pahela Baishakh, Nobanno and many others.
Top 3 Bangladeshi Vorta in NYC
Aloo Vorta (Potato Vorta)
Aloo vorta is the most popular Bangladeshi vorta, also found in Bihar, known as Aloo chokha. Mustard oil, onion slices, and chili flakes prepare this simple potato-based mashed food. Potato vorta can be prepared using both green and red chilies. It’s paired mostly with steamed rice and daal, or an egg omelet. Aloo varta is also consumed with other dishes of fish and meat, but mostly it’s preferred for a humble yet satisfying meal when you need something easier to digest.
Begun Vorta (Eggplant Vorta)
Begun Vorta or eggplant bhurta is another popular vorta recipe among Bangladeshis. The preparation of bhurta involves heating eggplant on an open fire until it cooks. Then, carefully remove the burned skin and mix it with onion, green or red chili, a little (optional) coriander powder, and mustard oil. Eggplant is often the starter dish with rice.
Tomato Vorta
Tomato vorta is a seasonal vorta specially prepared in the winter season. It’s prepared from red tomatoes and usually preferred for its tangy type of taste profile. It features mustard oil, onion, a little garlic, salt, and a little coriander. Tomato vorta is also enjoyed with kebabs, grilled meat, and naan.
Special Mix Varta Platter
The Al-Aqsa Special Mix varta platter offers six delicious types of vartas, including Aloo varta, Eggplant varta, Tomato Varta, Shutki (Dry Fish) varta, and Balachao (Dried Baby Shrimps) varta. It provides various varta flavors and tastes in a single platter.