Indian Chickpea Stir-Fry

• 1 russet potato
• 2 teaspoons vegetable oil, or to taste
• 1/2 yellow onion, thinly sliced
• 1 teaspoon ground turmeric
• 2 teaspoons curry powder
• 1 teaspoon monosodium glutamate (MSG)
• 1 (15 ounce) can chickpeas, drained
• 1 pinch chili powder, or to taste
• 1 cup okra
• 1 teaspoon sumac powder
• 2 teaspoons tamarind paste
• 6 Thai chiles, split lengthwise

1. Put the russet potato into a small saucepan and cover with cold water. Bring to a boil. Reduce heat and simmer until potato is fork-tender, about 10 minutes. Drain and let cool until safe to handle, about 10 minutes. Dice potato.
2. Heat vegetable oil in a skillet over medium heat. Add onion and turmeric. Cook and stir until onion is soft, about 5 minutes. Add curry powder and monosodium glutamate. Stir in chickpeas and chili powder. Add okra; cook and stir until softened, 5 to 7 minutes. Add diced potato and sumac; stir to coat. Stir in tamarind paste and chiles.

potato, vegetable oil, yellow onion, ground turmeric, curry powder, glutamate, chickpeas, chili powder, okra, sumac powder, tamarind paste, chiles

Taken from www.allrecipes.com/recipe/221831/indian-chickpea-stir-fry/ (may not work)