Jharkhand-Style Mushroom Curry

When the monsoon arrives, the forests of Jharkhand produce rugda – small round mushrooms that are cooked like meat in a dark onion masala. Button or chestnut mushrooms work well in this home version.

Video by Asha Mundari Rasoi on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegan · gluten-free
• Famous in Jharkhand

Ingredients

• 500 g mushrooms (button, chestnut or small whole ones), cleaned and halved
• 3 tbsp mustard oil or oil
• 2 bay leaves
• 1 tsp cumin seeds
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1½ tsp coriander powder
• 1 tsp garam masala
• 1 tsp salt
• fresh coriander

Method

1. Heat the oil until it smokes lightly, lower the heat and add bay leaves and cumin.
2. Fry the onions slowly for 10–12 minutes until deep brown – this gives the curry its colour.
3. Add ginger-garlic paste, tomatoes and the spice powders (except garam masala) and cook until the oil separates.
4. Add the mushrooms and salt and stir-fry on high heat for 5 minutes until they release their water.
5. Add 150 ml water, simmer for 8 minutes until thick, finish with garam masala and coriander and serve with rice or roti.

Tip: Don't wash mushrooms in a bowl of water – wipe or rinse them quickly so they don't soak it up.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.