Authentic Bihari Rugda Masala with Warm Wheat Roti
Discover the rustic flavors of Jharkhand with this earthy, protein-rich wild mushroom curry cooked in a fragrant onion-tomato gravy. Served alongside soft whole wheat roti, it offers a truly authentic taste of tribal forest cuisine.
55min
Total Time
4
Servings
Bihari / Jharkhandi
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed kadhai until smoking point, then reduce heat slightly.
2
Add cumin seeds, dry red chilies, and bay leaf, allowing them to splutter in the hot oil.
3
Add the finely chopped onions and sauté on medium heat until golden brown.
4
Stir in the ginger-garlic paste and slit green chilies, cooking for another two minutes until the raw aroma disappears.
5
Add turmeric powder, coriander powder, and red chili powder, splashing a tablespoon of water to prevent the spices from burning.
6
Pour in the tomato puree and cook until oil begins to separate from the masala paste.
7
Add the quartered rugda mushrooms and salt, tossing well to coat them thoroughly with the spiced onion-tomato base.
8
Cover with a lid and let the mushrooms cook in their own juices on medium-low heat for about 15 minutes.
9
Remove the lid, increase the heat slightly, and roast the curry for 3-4 minutes to concentrate the rich flavors.
10
Sprinkle garam masala and garnish with fresh chopped coriander leaves.
11
Serve piping hot alongside freshly made warm wheat rotis.
Ingredients
500g fresh rugda mushrooms (or button mushrooms), washed and quartered
2 large onions, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp cumin seeds
2 dry red chilies
1 bay leaf
1 tsp turmeric powder
1.5 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala
3 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnish
4 warm wheat rotis for serving
*This AI-generated recipe may contain inaccuracies.