Rugra Curry

Cuisines

Best for

Recipe

Ingredients

200 grams	rugra mushrooms
1 tablespoon	mustard oil
1 teaspoon	panch phoron
1 medium	onion, finely chopped
2 cloves	garlic, minced
1 inch	ginger, grated
1 medium	tomato, chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 cup	water
—	salt to taste
1 handful	fresh coriander leaves, chopped

Instructions

1. 1 Clean the rugra mushrooms thoroughly under running water to remove any dirt.
2. 2 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
3. 3 Add panch phoron to the oil and let it splutter for a few seconds.
4. 4 Add the chopped onion to the pan and sauté until it turns golden brown.
5. 5 Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
6. 6 Add the chopped tomato and cook until it softens and blends with the onion mixture.
7. 7 Mix in the turmeric powder, red chili powder, and coriander powder, stirring well.
8. 8 Add the cleaned rugra mushrooms to the pan and stir to coat them with the spices.
9. 9 Pour in the water, add salt to taste, and bring the mixture to a boil.
10. 10 Reduce the heat to a simmer, cover the pan, and let it cook for 15-20 minutes until the mushrooms are tender.
11. 11 Garnish with fresh coriander leaves before serving.