Rugra curry (wild mushroom curry)
AI-drafted · awaiting admin review
A curry of rugra, the round wild mushrooms that grow under sal trees in the early monsoon, a much-awaited seasonal food of Jharkhand.
Region: JharkhandOccasion: Monsoon (June–August), when rugra appears in the marketsTime: 1 hrServes: 4Vegan
Ingredients
- 500 g rugra mushrooms
- 2 onions, finely chopped
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 3 tbsp mustard oil
- Salt to taste
Method
- Soak the rugra in water and scrub off all the soil carefully; wash in several changes of water. Cut each into halves or quarters.
- Boil them in salted water for 5 minutes and drain.
- Heat the mustard oil until it smokes lightly, add the onions and fry until golden. Add the ginger-garlic paste and green chillies.
- Add the tomato and powdered spices except garam masala and cook until the oil separates.
- Add the rugra and salt and fry for 5 minutes, then add 1 cup water, cover and cook for 15–20 minutes. Finish with garam masala and serve with rice or roti.
History
Rugra grows wild in the sal forests of the Chota Nagpur plateau after the first monsoon rains and has long been gathered by forest communities.
Significance
Rugra is sold by village women in town markets for a few weeks each year and earns them income. Many people in Jharkhand look forward to it as a seasonal treat.