Rugda Sabzi
Wild mushrooms foraged from sal forests cooked with tomato. Jharkhand monsoon treasure.
Ise rugra sabzi, rugda sabji naam se bhi khoja jata hai.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- coriander powder — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Tomato — 100 g (chopped)
Tempering
- Mustard Oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Clean the rugda (desert truffles) thoroughly, scrubbing off any sand, and cut into bite sized pieces. Finely chop the tomato.
- Heat the mustard oil in a kadai till it starts to smoke lightly, then let it cool slightly to remove the raw smell.
- Add the cumin seeds to the hot oil and let them sizzle for a few seconds.
- Add the chopped tomato along with turmeric powder, red chilli powder and coriander powder. Cook on medium heat, mashing the tomato, till the masala turns thick and the oil starts to separate.
- Add the cleaned rugda pieces and salt, mix well so the masala coats them evenly.
- Add a splash of water, cover and simmer on low heat till the rugda turns tender and the sabzi reaches a semi dry consistency, stirring occasionally.
- Garnish with chopped coriander leaves and serve hot with roti.
Common questions
- Rugda Sabzi ko English mein kya kehte hain?
- झारखंड रुगड़ा सब्ज़ी ko English mein Rugda Sabzi likhte hain.
- Ek plate Rugda Sabzi mein kitni calories hoti hain?
- 72 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 10 min taiyari, 15 min pakana.