Bihari Rugra Masala
An authentic seasonal delicacy from Jharkhand and Bihar featuring wild truffle mushrooms cooked in a rich, aromatic onion and garlic gravy. This earthy dish is deeply flavorful and pairs wonderfully with warm, rustic roti.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Clean the rugra mushrooms thoroughly under running water to remove any dirt, then cut them into halves.
2
Heat mustard oil in a heavy-bottomed kadhai until it smokes slightly, then let it cool down a bit.
3
Add cumin seeds and dried red chillies, allowing them to splutter in the hot oil.
4
Add the sliced onions and sauté on medium heat until they turn golden brown.
5
Stir in the ginger-garlic paste and cook for a couple of minutes until the raw aroma disappears.
6
Add the chopped tomatoes along with salt, turmeric powder, red chilli powder, and coriander powder, cooking until the oil begins to separate from the masala.
7
Add the halved rugra mushrooms to the pan and toss well to coat them thoroughly with the spiced onion-tomato base.
8
Cover with a lid and cook on medium-low heat for about 15 to 20 minutes, stirring occasionally, until the mushrooms are tender.
9
Sprinkle garam masala powder over the curry and mix well.
10
Garnish with freshly chopped coriander leaves and serve hot with wheat rotis or plain steamed rice.
Ingredients
500 grams fresh rugra (wild truffle mushrooms), cleaned and halved
3 large onions, finely sliced
2 tablespoons mustard oil
1 tablespoon ginger-garlic paste
2 tomatoes, finely chopped
1 teaspoon cumin seeds
2 dried red chillies
1 teaspoon turmeric powder
1.5 teaspoons red chilli powder
1.5 teaspoons coriander powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.