Tomato Mushroom Bhaji

Replacing the tomato paste with tomato sauce,
chopping the onions coarser and the mushrooms finer,
adding some chopped bell pepper and beans,
this would be a mushroom based vegetarian chili.



Ingredients:
14 ounces mushrooms,stemmed,sliced
1 tablespoon olive oil
1 medium onion, finely chopped
1 jalapeno pepper,stemmed,seeded,chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chile powder
1/2 teaspoon kosher salt
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon minced green onions
Cooked white rice

Directions:
Pour the oil into a pot set over medium heat.
Toss in the onion and the jalapeño
and cook for 6 minutes, stirring occasionally.
Add the garlic, stir well, and cook for 2 minutes.
Sprinkle in the cumin, coriander, and chile powder,
stir well, and cook for 1 minutes.
Add the mushrooms, tomato paste, and the water.
Stir until the paste is evenly distributed,
then cover the pot, reduce heat to low,
and cook for 10 minutes.
Stir halfway through.
The dish should be stew-like.
If it is not thick enough,
or the mushrooms aren't yet tender,
remove the lid and cook for a few more minutes.
Serve with white rice
and sprinkling of the green onions.