Jharkhand Rugda Mushroom Curry Forest Wild Fungi

Method

1. 1

   About rugda: Rugda are wild mushrooms that grow naturally in the sal forests of Jharkhand during and after the monsoon season (July to September). They are harvested by tribal communities who know exactly where to find them. Rugda have a firm texture, earthy flavour and are considered a seasonal delicacy. If you cannot find rugda, any firm fresh mushroom works as a substitute.

2. 2

   Clean the mushrooms: Wipe the mushrooms with a damp cloth — do not soak in water as mushrooms absorb water and become soggy. If very dirty, rinse quickly and pat completely dry. Cut any large mushrooms in half. Keep small ones whole.

3. 3

   Heat mustard oil: Heat 2 tbsp mustard oil in a wide pan on high heat until it reaches smoking point. Reduce to medium-high. The high initial heat of the mustard oil followed by reduction is the classic Eastern Indian technique.

4. 4

   Fry aromatics: Add the finely chopped garlic and ginger immediately to the hot oil. Stir and fry for 1 minute — work quickly over high heat. The garlic should turn golden in about 60 seconds.

5. 5

   Add onion: Add the sliced onion. Cook on medium-high heat for 5 minutes, stirring frequently, until softened and lightly golden.

6. 6

   Add slit green chillies: Add the slit green chillies. Stir for 30 seconds.

7. 7

   Add mushrooms on high heat: Increase heat to high. Add all the mushrooms at once. Do not stir for 1 to 2 minutes — let them develop a golden crust on one side. Then stir. The mushrooms will release liquid which will evaporate. Cook on high heat stirring occasionally for 5 to 6 minutes until all the liquid has evaporated and the mushrooms are golden and slightly caramelised.

8. 8

   Add spices: Reduce heat to medium. Add 1/2 tsp turmeric and 1/2 tsp red chilli powder and salt. Stir well to coat the mushrooms.

9. 9

   Cook dry: Cook for 2 to 3 more minutes until the spices are cooked through and the mushrooms are well coated. The dish should be dry — not wet.

10. 10

    Serve: Garnish with fresh coriander. Serve hot with rice. A squeeze of lemon just before serving brightens all the flavours.