Wash and clean the Rugra mushrooms thoroughly. Heat mustard oil in a pan and sauté chopped onions until golden. Add ginger-garlic paste and cook until fragrant. Add chopped tomatoes, turmeric, red chili powder, and coriander powder, then cook until the oil separates. Add the cleaned Rugra mushrooms and mix well with the masala. Pour in a little water and simmer for 15–20 minutes until the mushrooms are tender and the curry thickens. Garnish with fresh coriander leaves and serve hot with Dhuska or steamed rice.
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