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Khukhri sabzi (monsoon mushroom fry)

AI-drafted · awaiting admin review

A spicy dry stir-fry of khukhri, a wild mushroom gathered in the monsoon, cooked in mustard oil with onion and garlic.

Region: JharkhandOccasion: Monsoon, when khukhri is sold in marketsTime: 40 minServes: 4Vegan

Ingredients

  • 400 g khukhri mushrooms (or other firm mushrooms)
  • 2 onions, sliced
  • 6 cloves garlic, crushed
  • 2 green chillies, chopped
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp cumin seeds
  • 3 tbsp mustard oil
  • Salt to taste

Method

  1. Clean the mushrooms well, scraping off soil, and wash several times. Slice them.
  2. Heat the mustard oil until it smokes lightly, then add the cumin seeds, garlic and green chillies.
  3. Add the onions and fry until soft.
  4. Add the mushrooms, turmeric, chilli powder and salt and stir-fry on high heat until the water they release dries up.
  5. Cook a few minutes more until lightly browned. Serve with rice or roti.

History

Like rugra, khukhri is a wild mushroom of the plateau’s forests and fields, gathered and eaten in the rainy season.

Significance

Wild mushrooms are an important seasonal food and source of cash for forest-dwelling families in Jharkhand.

Sources