Entree: Bangladesh – Bangladeshi Street Food – ভর্তা প্ল্যাটার ➤ Bhorta Platter (Assorted seasoned mashed vegetables and fish served with steamed rice and condiments)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 5 min

Total 55 min

Ingredients

- 2 cups (370 g) basmati rice
- 3 cups (710 ml) water
- 1 tbsp (15 ml) ghee or neutral oil for rice
- 1 1/2 tsp (9 g) kosher salt, divided
- 2 large russet potatoes, about 1 lb (450 g), peeled and boiled
- 1/2 tsp (2 g) turmeric powder
- 3 tbsp (45 ml) mustard oil, divided, plus extra for drizzling
- 1 small eggplant, about 10 oz (280 g)
- 2 smoked mackerel, approx. 10 oz (280 g) total, deboned and flaked
- 1 small red onion, finely chopped, about 4 oz (115 g)
- 4 cloves garlic, minced, about 12 g
- 3–4 green chilies, sliced (adjust to heat preference)
- 1/4 cup (10 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (4 g) sugar (optional)
- Fresh lime or lemon wedges for serving
- 4–6 pieces of flatbread or chopped parboiled rice for serving (optional)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Combine with 3 cups (710 ml) water, 1 tbsp (15 ml) ghee, and 1/2 tsp (3 g) salt in a pot. Bring to a boil, reduce to low, cover, and simmer for 12–15 minutes until tender. Let rest covered for 5 minutes and fluff with a fork.
2. Make the potato bhorta: mash the boiled potatoes in a bowl with 1 tbsp (15 ml) mustard oil, 1/4 tsp (1 g) turmeric, 1/2 tsp (3 g) salt, 1 minced garlic clove, 1 sliced green chili, and 1 tbsp (15 ml) lemon juice. Adjust salt and spice.
3. Make the eggplant bhorta: roast the eggplant whole over a gas flame, on a grill, or under a broiler until skin is charred and flesh soft, about 20–25 minutes. Cool, peel, and mash the flesh with 1 tbsp (15 ml) mustard oil, 1 minced garlic clove, 1 sliced green chili, 1 tbsp (15 ml) chopped cilantro, and 1/2 tsp (2 g) salt.
4. Make the smoked fish bhorta: flake the deboned smoked mackerel into a bowl, remove large bones. Combine with 1 tbsp (15 ml) mustard oil, 1 minced garlic clove, 1/4 cup (60 ml) finely chopped red onion, 1 sliced green chili, 1 tbsp (15 ml) chopped cilantro, 1 tsp (4 g) sugar (if using), and 1/2 tsp (2 g) salt. Mash lightly so the fish stays chunky.
5. Taste each bhorta and adjust seasoning with more mustard oil, lemon juice, or salt. For extra bite, drizzle a little raw mustard oil over each bhorta just before serving.
6. To assemble the platter: mound the steamed rice at the center of a large serving platter and arrange generous spoonfuls of potato bhorta, eggplant bhorta, and smoked fish bhorta around it. Scatter the chopped red onion and additional cilantro on top, serve with lime wedges and extra mustard oil on the side.
7. Serve immediately while rice is warm and bhortas are at room temperature; traditionally eaten by mixing bhorta into rice in each bite.