Rugra curry
Rugra curry, from above
VegVeganJharkhand

Rugra curry

Monsoon puffball mushrooms in a mustard oil masala. Jharkhand's seasonal treasure.

40 minTime
4 gProtein each
mediumSpice
Forest pearls1 chapter · 1 min read

Make it your way

Grandma's wayFresh monsoon rugra and mustard oil.
The original
126kcalsame
4 gproteinsame
3 gfibresame
40minutessame

Rugra curry as Jharkhand homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Button mushroom400 g rugra or button mushrooms
Onion2, chopped
Tomato1, chopped
Ginger garlic paste1½ tbsp
Mustard oil2 tbsp
Red chilli powder (indian red chili powder)1½ tsp
Coriander powder (ground coriander)2 tsp
Garam masala½ tsp
Turmeric (ground turmeric)¼ tsp
Green chilli2
Water¾ cup
Saltto taste

Method

4 steps
  1. 1Clean rugra well; halve. Use button mushrooms if rugra is unavailable.
  2. 2Heat mustard oil to smoking, cool slightly, fry onion until brown.
  3. 3Add ginger garlic, tomato and powders; cook until oil separates.
  4. 4Add mushrooms and water; simmer until cooked and the gravy thickens.
Serve it like this

Serve hot with steamed rice or marua roti.

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Make it a meal

What goes with Rugra curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Kurthi dal60 min
On the side Karil ki sabzi40 min
On the side Coconut chutney10 min
A little snack Dhuska40 min
To drink Sweet lassi10 min
Something sweet Sakkarai pongal45 min
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