This forest mushroom from Bastar turns into a tangy monsoon delicacy with tamarind water

As monsoon arrives, Bastar's forests yield a wild mushroom called raan chhati that locals cook with tamarind water into a distinctly tangy seasonal sabji.

As the first monsoon showers hit Bastar, a unique forest delicacy starts showing up in local markets, one that residents rush to buy the moment it appears. Traders in Bastar are currently selling a wild mushroom called raan chhati in good quantities, and it looks and tastes nothing like the regular button mushrooms found in city stores.

A mushroom that only the forest can grow
Raan chhati grows entirely in the wild, sprouting from the ground beneath large trees in Bastar's dense forests. It forms in the natural compost created when fallen leaves decompose under these trees, which is why it cannot be cultivated or stocked in shops, it is available only during the monsoon season, and only from the forest itself. Locals say it is not just delicious but is also considered highly beneficial for health.

Few spices, all natural flavour
The way Bastar cooks this mushroom is deliberately simple. Very few spices go into the dish so that the mushroom's own natural flavour is not lost. People prepare it both ways, some like it dry roasted while others prefer it as a gravy based sabji. What truly sets this dish apart is the tamarind water added to it, which gives the curry its distinctive sour and tangy kick.

Ingredients
• Raan chhati: 100 grams
• Onion: one, chopped
• Tomato: two, chopped
• Turmeric powder: 1/4 teaspoon
• Chilli powder: 1/4 teaspoon
• Salt: to taste
• Oil: 10 millilitres
• Tamarind water: a small quantity

Method
Heat oil in a pan first. Once hot, add the chopped onion and fry until it turns golden. Add turmeric powder, chilli powder and salt, and cook the spices well. Then add the raan chhati and let it cook with the spices for a while. After some time, add the chopped tomatoes and let the mixture cook further. Next, mix in the tamarind water, and finally add half a glass of water and let the sabji cook thoroughly.

Best served with roti or rice
Once ready, this traditional Bastar style sabji can be served piping hot with roti or rice. Its sour and tangy taste is so distinct that everyone at the table is likely to ask for more.

What this means for you
This seasonal forest mushroom matters both for food culture and for the people who sell it.

• Across India: With growing interest in natural, seasonal monsoon foods, this low spice, tamarind flavoured recipe is one home cooks anywhere can try.
• In Bastar: Rising sales of raan chhati in local markets during the monsoon give sellers and forest dependent families in the region a seasonal source of extra income.

Questions & Answers

1. What is raan chhati?
It is a wild mushroom found in Bastar's forests that looks and tastes completely different from the regular button mushroom.

2. Where and how does raan chhati grow?
It grows in dense forests beneath large trees, sprouting from the natural compost formed by decomposed fallen leaves.

3. What role does tamarind water play in this sabji?
Tamarind water gives the dish its distinctive sour and tangy taste, setting it apart from other vegetables.

4. What ingredients are needed to make raan chhati sabji?
You need 100 grams of raan chhati, one onion, two tomatoes, turmeric powder, chilli powder, salt, 10 millilitres of oil and a little tamarind water.

5. What is this dish served with?
It is served piping hot with roti or rice.

6. Is this mushroom available in the market all year round?
No, it is available only during the monsoon season from Bastar's forests.

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