Rugra
An authentic vegetarian recipe from Jharkhand, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
400g Rugra (wild mushrooms / termite mushrooms)
150g Onions, finely chopped
100g Tomatoes, chopped
5piece Garlic cloves, minced
10g Ginger, grated
3piece Green chillies, slit
3g Turmeric powder
5g Red chilli powder
6g Coriander powder
40ml Mustard oil
4g Cumin seeds
15g Fresh coriander leaves
8g Salt
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the rugra mushrooms thoroughly by washing them under running water and scrubbing off any dirt. Trim the base and cut larger pieces in half.
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Blanch the cleaned mushrooms in boiling salted water for 3 minutes. Drain and set aside. This removes any bitterness and ensures they are clean.
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Heat mustard oil in a pan over high heat until it reaches smoking point. Reduce to medium heat — this removes the pungency of raw mustard oil.
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Add cumin seeds and let them splutter. Add chopped onions and cook on medium heat for 8 minutes until golden brown.
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Add minced garlic, grated ginger, and green chillies. Cook for 2 minutes until fragrant.
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Add chopped tomatoes and cook for 5 minutes until soft and the oil separates.
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Add turmeric powder, red chilli powder, and coriander powder. Stir well and cook the spices for 2 minutes.
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Add the blanched rugra mushrooms. Toss well to coat with the masala.
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Cook on medium heat for 8–10 minutes, stirring occasionally, until the mushrooms are fully cooked and have absorbed the masala. The dish should be semi-dry.
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Adjust salt, garnish with fresh coriander leaves, and serve hot with steamed rice or roti.
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Chef's Tips
Rugra are wild termite mushrooms found in Jharkhand's forests during the monsoon season; they have a unique earthy, meaty flavour unlike cultivated mushrooms.
Blanching before cooking removes any residual grit and reduces the strong earthy smell while keeping the flavour intact.
Mustard oil is traditional for this dish and gives it a characteristic pungency; always heat it to smoking point first to mellow the raw flavour.
If rugra mushrooms are unavailable, oyster mushrooms or king oyster mushrooms are the closest substitute in terms of texture.
About This Dish
Rugra is a traditional vegetarian dish from Jharkhand, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Rugra are wild termite mushrooms found in Jharkhand's forests during the monsoon season; they have a unique earthy, meaty flavour unlike cultivated mushrooms. - Blanching before cooking removes any residual grit and reduces the strong earthy smell while keeping the flavour intact. - Mustard oil is traditional for this dish and gives it a characteristic pungency; always heat it to smoking point first to mellow the raw flavour. - If rugra mushrooms are unavailable, oyster mushrooms or king oyster mushrooms are the closest substitute in terms of texture.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy