Rugra Curry (Wild Mushroom Curry)
A prized monsoon delicacy made from rugra, a wild underground mushroom foraged from the plateau's forest floor, simmered in a simple onion-tomato masala.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 130 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 9 g
- carbs
- 9 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 130 kcal
Instructions
- 1
Rinse the rugra (wild mushrooms) several times in water. Make sure to wash away all the hidden dirt.
- 2
Heat mustard oil in a kadai (deep pan). Add cumin seeds and let them sizzle.
- 3
Add chopped onion. Fry gently until golden brown.
- 4
Stir in garlic-ginger paste. Cook until the strong raw smell goes away.
- 5
Add tomato, turmeric, chilli powder and salt. Cook down until you get a thick spice paste.
- 6
Add the cleaned rugra. Stir well so the mushrooms are evenly coated with spices.
- 7
Cover with a lid and cook on low heat for 12-15 minutes. The mushrooms will turn soft and juicy.
- 8
Top with fresh coriander leaves. Serve hot with rice or roti (flatbread).
Chef's tips
Rugra needs thorough cleaning as it grows underground and can trap soil in its folds. It has an earthy flavour, so keep spices simple.
Ingredient substitutions
- rugra mushrooms → any fresh wild or button mushrooms
Storage
Best eaten fresh on the day of cooking.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Rushing the washing step, which leaves gritty sand in the cooked curry.
Serving suggestions
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