Spicy Stir-Fried Mushroom Bruschetta

• 1 tablespoon canola oil
• 1/2 teaspoon cumin seeds
• 1 whole dried red chile
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 cup finely chopped red onion
• 2 tablespoons dried fenugreek leaves (kasoori methi)
• 1/4 teaspoon salt
• 1 minced seeded jalapeno pepper
• 1 1/2 teaspoons ground coriander
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
• 2 cups quartered mushrooms
• 1 cup (1/2-inch) cubed tomato
• 7 tablespoons no-salt-added tomato sauce
• 3 tablespoons chopped fresh cilantro, divided
• 8 (1-ounce) slices country bread, toasted

1. Heat first 3 ingredients in a large skillet over medium-high heat; saute 1 minute or until cumin begins to darken. Add ginger to pan; saute 30 seconds. Add red onion and fenugreek; saute 2 minutes or until onion is tender. Add salt and jalapeno; saute 2 minutes or until onion softens and begins to brown. Add coriander, red pepper, and minced garlic; saute 30 seconds. Add mushrooms; cook 7 minutes or until liquid evaporates. Stir in tomato, tomato sauce, 2 tablespoons cilantro, and Garam Masala; bring to a simmer. Cook 15 minutes or until sauce thickens. Sprinkle with the remaining 1 tablespoon cilantro. Serve with slices of country bread.

canola oil, cumin seeds, red chile, ginger, red onion, fenugreek leaves, salt, pepper, ground coriander, ground red pepper, garlic, mushrooms, tomato, salt, fresh cilantro, country bread

Taken from www.myrecipes.com/recipe/spicy-stir-fried-mushroom-bruschetta (may not work)