Rugra

Clean the rugra mushrooms thoroughly by washing them under running water and scrubbing off any dirt. Trim the base and cut larger pieces in half.

Blanch the cleaned mushrooms in boiling salted water for 3 minutes. Drain and set aside. This removes any bitterness and ensures they are clean.

Heat mustard oil in a pan over high heat until it reaches smoking point. Reduce to medium heat — this removes the pungency of raw mustard oil.

Add cumin seeds and let them splutter. Add chopped onions and cook on medium heat for 8 minutes until golden brown.

Add minced garlic, grated ginger, and green chillies. Cook for 2 minutes until fragrant.

Add chopped tomatoes and cook for 5 minutes until soft and the oil separates.

Add turmeric powder, red chilli powder, and coriander powder. Stir well and cook the spices for 2 minutes.

Add the blanched rugra mushrooms. Toss well to coat with the masala.

Cook on medium heat for 8–10 minutes, stirring occasionally, until the mushrooms are fully cooked and have absorbed the masala. The dish should be semi-dry.

Adjust salt, garnish with fresh coriander leaves, and serve hot with steamed rice or roti.