Indian
Vegan
Gluten freeRugra curry
Puffball mushroom curry
Rugra (रुगड़ा): Jharkhand's monsoon puffball mushrooms in a mustard-oil onion and tomato masala
Rugra are small, round underground mushrooms that push up under sal trees in Jharkhand's forests after the first monsoon rains. Tribal villagers dig them out and sell them by the basket in Ranchi markets for a few short weeks, and families cook them into a dark, spicy curry with onion, tomato and mustard oil. They have a firm skin and a meaty, earthy bite. Outside Jharkhand, small whole button or chestnut mushrooms make a fine version. Chef's tip: rugra come caked in soil, so soak and scrub them several times, then halve one to check the inside is white; grey or black ones are past their best.
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 190 kcal
Ingredients
- 1 ⅛ lb rugra, or small button or chestnut mushroomscleaned and halved
- 4 tbsp mustard oil
- 1 bay leaf
- 1 tsp cumin seeds
- 2 onionsfinely chopped
- 1 tbsp ginger-garlic paste
- 2 green chilliesslit
- 2 tomatoeschopped
- ½ tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 1 ½ tsp ground coriander
- ½ tsp ground cumin
- 1 tsp salt
- ¾ cup hot water
- ½ tsp garam masala
- 2 tbsp coriander leaveschopped
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Method
0/6 doneStep 1: Soak 1 ⅛ lb rugra, or small button or chestnut mushrooms in water for 10 minutes, rub them clean and rinse until the water runs clear. Halve them; if using button mushrooms, just wipe and halve.
15 minStep 2: Heat 4 tbsp mustard oil in a kadhai over a high heat until it smokes lightly, then lower to medium. Add 1 bay leaf and 1 tsp cumin seeds and let them crackle for a few seconds.
3 minStep 3: Add 2 onions and fry for 8–10 minutes, stirring, until deep golden brown. Add 1 tbsp ginger-garlic paste and 2 green chillies and fry for 1 minute, until the raw smell goes.
11 minStep 4: Add 2 tomatoes, ½ tsp ground turmeric, 1 tsp Kashmiri chilli powder, 1 ½ tsp ground coriander, ½ tsp ground cumin and 1 tsp salt. Cook for 6–8 minutes, stirring, until the tomatoes melt and oil gleams at the edges. Common mistake: adding the mushrooms before the masala is cooked; they release water and the masala never fries properly.
8 minStep 5: Add the mushrooms and stir-fry over a medium-high heat for 5 minutes, until coated and glossy. Pour in ¾ cup hot water, cover and simmer for 8 minutes (rugra) or 5 minutes (button mushrooms), until tender and the gravy is thick.
13 minStep 6: Sprinkle with ½ tsp garam masala and 2 tbsp coriander leaves and serve with rice or roti.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 5 g
- Carbs
- 14 g
- Fat
- 14 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rugra curry take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onions?
- 2 shallots per onion.
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