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| Fresh Rugras from the ground, Phutka, Puttu |
Rugda is a type of mushroom which is found in the rainy season in the Chhotanagpur area of Jharkhand. Unlike other mushrooms, it remains underground. Sal tree is abundant in Jharkhand and Rugda is found near it. It is available only in the rainy season which is Hindu Months of Aashadh, Sawan and Bhaado. When it rains continuously for three-four days the spores of the Rugda develop quickly underground. Due to the increase in volume underneath the surface soil develops small cracks. This is found by the expert locals. They dig the soil and take out the Rugras. At this time they look like small potatoes mixed in the wet soil. Most of them are sold unwashed like this because cleaning them is a tedious job. Washed Rugras fetch a good price.
Rugra vegetable is considered a delicacy in Jharkhand. It is known by other names also like - Phutka or Puttu. You will find it being sold during the Monsoon near Kutchery in Ranchi.
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| Cleaned and washed Rugras look like white Pebbles |
Ask any local resident about it and he will say that it tastes like mutton. The Rugra vegetable recipe is just like other Mushroom recipe but the difficult part is the selection and washing of Rugra. Good ones are those which are firm under light pressure between the fingers. So select it one by one otherwise you cannot guess among the soil clad pieces which are good and which are rotten. Next comes the washing of Rugras. Submerge them for one to two hours in water so that the clay on it is washable. Wash them many times changing the water and rubbing between your fingers. If satisfied with the cleaning of soil then ok otherwise you may need a toothbrush to completely remove the clay from it. Washed Rugras look like white round pebbles.
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| Futka recipe |
Now when you have washed and cleaned Rugra the recipe is easy. First, fry it in oil and keep aside. In a pan take oil and heat it. put a bay leaf, a piece of cinnamon, some cloves and small cardamom. Next, add the onion pieces and fry till golden. Add ginger-garlic paste and green chilies and saute. Add turmeric, meat masala and fried Rugra - saute for a few minutes then add tomato puree or chopped tomato. After a few minutes add water and salt to your taste. Mix lightly and bring to boil. Reduce the flame and cover it. After half an hour check them if done ok otherwise cover again and cook till it is done. Add some Garam Masala and a teaspoonful of Ghee and cover it for five minutes The recipe is ready. Garnish it with chopped green coriander leaves.
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