Onion: 3 medium sized
Green chilly: 5 to 6 pcs or As per taste
Ginger, Garlic paste: 2 tbsps
Coriander (dhaniya) powder: 1 tsp
Cumin (jeera) powder: 1 tsp
Garam masala: 1 tsp
Red chilli powder: 1 tsp
Black pepper (golki/kali mirch) powder: 1/4 tsp
Salt: As per taste
Turmeric powder: 1/2 tsp
Tomatoes: 2 medium sized
Cooking oil: 3 tbsps
Preparation time: 1 hour
Step 1: Wash the Rugda thoroughly by changing the water several times until all the mud and dirts are washed away.
Step 2: Once the Rugda is clean, strain and chop it into two halves and keep it aside.
Step 3: Chop onion and green chillies into thin slices and keep it aside.
Step 4: Heat oil in a wok and add sliced onions. Add few whole garlic cloves with onion to enhance the flavour of curry. Fry them until it becomes golden brown.
Step 5: Add sliced green chillies and ginger- garlic paste to it and sauté them in low flame for 3-4 minutes.
Step 6: Add Rugda and saute it. Add salt and turmeric to it, cover and fry Rugda for 5 minutes in medium heat.
Step 7: Now add dhaniya, jeera, kali mirch and red chilli powder to it.
Step 8: Add tomato slices and few spoons of water to the spices.
Step 9: Cover the wok with a lid and fry the spices with rugda until the oil gets separated from the curry.
Step 10: Add water to the curry and cook it until it comes to a boil.
Step 11: Now add garam masala powder and the curry is done.
Step 12: Garnish it with chopped coriander leaves (optional).