BOKARO: Rugda, also known as Futka, a type of mushroom found locally has garnered significant interest among others, especially non-vegetarians missing their usual diet during the holy month of Shravan.
A spicy vegetable with a spongy texture, Rugda is likened to meat, earning it the moniker "desi mutton”. Amit Kandulna, a local tribal, said, “Rugda has been a staple in the tribal diet since ancient times. Its sponginess like a meat is also its specialty. This is the reason why people also know it by the name of desi mutton.”
Another perspective came from Madhusudan Gorai, a vendor selling Rugda at the City Centre of the town. “Rugda thrives in the dense forests of Nawadih, Gomia, Petarwar, and the red soil plains of the district. Some villagers have found a lucrative opportunity by selling Rugda sourced from forests during the months of Shravan and Bhado,” he said.
Once popular primarily among locals, Rugda is now capturing the attention of people from other states, drawn by its distinctive taste. This year, though reduced rainfall has led to its scarcity, villagers said that its availability usually increases after heavy rain. The high market prices, ranging from Rs 400-500 per kg, have also caused quite a stir among buyers.
Primarily found in the regions surrounding Sakhua forests, Rugda represents a natural means of livelihood for many villagers. It first appears with the onset of the monsoon rain and can be identified by slight rises in the ground where it is unearthed.
It has higher protein content than mushrooms and is devoid of carbohydrate. Villagers said that there are 12 edible species of Rugda, with the white-coloured variety deemed the most nutritious. Rugda is mainly found in Jharkhand, with smaller quantities in Uttarakhand, Bengal, and Odisha.
The high price does not seem to deter buyers, as it is available for a limited time, particularly during the Shravan and Bhado months when many Hindu families follow a vegetarian diet.
The seasonal nature and cultural importance of Rugda underscore its status as a cherished delicacy despite its elevated cost.
Learn these delicaciesRugdaIngredients: 250gm Rugda, 100gm onion, 1 tablespoon garlic paste, 4 pieces of green or red chilli, 1 tablespoon ginger paste, one tablespoon turmeric powder, 1 tablespoon coriander powder, 1gm black pepper powder, 1gm cumin seed powder, 4 pieces of cardamom and clove and half an inch of cinnamon and half a teaspoon shah jeera and salt as per taste.
Method: Wash Rugda properly to get rid of the soil covering it and then chop them. Heat mustard oil and fry onion slices in it. Once these turn light brown, add Rugda and fry it further. Put the spice paste in it and cook it till oil comes out of it. Pour a little water if you want gravy, and cook it for 10 to 15 minutes.
Haduwa (dried tender bamboo shoot)Ingredients: 50 gm haduwa, mustard oil, few cloves of garlic, green or dried red chilli, tomato and salt as per taste.
Method: Soak haduwa in water for some time to make it soft. Put chopped garlic and chilli in hot mustard oil in a kadhai. Then add tomato pieces and fry them. Then pour maand (boiled rice water) and finally add soaked haduwa in it and leave it to cook for sometime.
Chakod saagIngredients: 50 gm dried chakod leaves, mustard oil, garlic cloves, green or red chilli, tomato and salt as per taste
Method: Soak dried chakod leaves in water to make it soft. In case of freshly plucked leaves, just wash it. Put chopped garlic and green or red chili in hot mustard oil. Fry it till their colour changes and pour tomato pieces. When the tomatoes are half cooked, pour boiled rice water and chakoda leaves and cook for sometime.
Futkal saagIngredients: Dried futkal saag, mustard oil, 20 gram onion, 5 gram garlic, 4-5 pieces green chilli, half litre maand (boiled rice water) and salt as per taste
Method: Heat mustard oil in a kadhai, and then add chopped onion, garlic and green chilli and cook till they turn brown. Then add boiled rice water. As it starts boiling, add dried futkal saag and leave it for about 10 minutes.
Karil (tender bamboo shoot) bhujiyaIngredients: 200-250 gm karil, 5 gm mustard seeds, mustard oil, 5 pieces red chilli, turmeric powder
Method: Cut Karil into small rectangular shape and soak it in water for at least two days till they become soft and sour. Then cut the pieces into thin slices. Pour mustard oil in a frying pan or kadhai and add mustard seeds and red chilli. When the seeds splutter, pour karil in it, add turmeric powder and salt cook it for 10 to 15 minutes so that it dries up.
Loiet saagIngredients: 500 gm fresh loiet saag, onion, garlic, chilli and salt
Method: Fry pieces of onion, garlic and chilli in mustard oil. When they become brown, put loiet saag and fry till there is no trace of water left any more. Then mash everything while adding tomatoes in it.
(Compiled by KA Gupta)Recipes shared by Ashish Lakra, owner-cum-chef of Titu Hotel in Gumla, chef B K Singh, Geeta Devi and Lalita Kumari
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