Authentic Bihari Rugda Masala Curry
A rustic and flavorful delicacy from the heart of Jharkhand and Bihar featuring wild edible truffle mushrooms cooked in a rich, aromatic onion-tomato gravy. Packed with earthy flavors, it pairs wonderfully with steaming hot rice or rustic wheat rotis.
55min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan or kadhai until it reaches smoking point and turns slightly pale.
2
Add cumin seeds, bay leaves, and dry red chillies to the hot oil, letting them sputter for a few seconds.
3
Add the finely chopped onions and sauté on medium heat until they turn golden brown and caramelized.
4
Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
5
Add turmeric powder, coriander powder, and red chilli powder, splashing a tablespoon of water to prevent the spices from burning.
6
Pour in the tomato puree and cook the masala mixture until the oil begins to separate from the edges.
7
Add the quartered rugda mushrooms to the pan and toss them well with the prepared masala, sautéing for about 5 to 7 minutes.
8
Pour in the warm water, mix well, and cover the pan with a lid to simmer on low heat for 15 minutes until the mushrooms are tender and the gravy thickens.
9
Sprinkle garam masala over the curry and give it a final stir.
10
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or phulkas.
Ingredients
500 grams fresh rugda (wild truffle mushrooms), thoroughly washed and quartered
3 large onions, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2 dry red chillies
2 bay leaves
1 teaspoon cumin seeds
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chilli powder
1 teaspoon garam masala
3 tablespoons mustard oil
Salt to taste
1 cup warm water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.