About this vorta
Our begun vorta starts the old-fashioned way: whole eggplants are charred directly over a flame until the skin blisters and the flesh turns soft and smoky. We peel them by hand and mash the flesh with finely chopped red onion, tomato, green chilies, cilantro and a generous splash of mustard oil.
The result is silky, smoky and fresh — a beloved vorta that pairs beautifully with rice, paratha or luchi.
Made fresh to order in Dallas and sold by the pound.
How to enjoy it
Mix a spoonful into steaming white rice with a squeeze of lime, or serve alongside dal, khichuri, ruti or paratha. Keep refrigerated and enjoy within 3–4 days; bring to room temperature before serving for the best aroma.
