Rugra Curry

Wild forest mushrooms (rugra) foraged during the monsoon from Jharkhand's sal and mahua forests, cooked with mustard oil, onion, green chillies, and turmeric in a simple, earthy preparation. Rugra is prized by tribal communities for its dense, meaty texture and intensely savoury flavour; when cooked it darkens and contracts, releasing a deep umami into the cooking liquid.