Indian Chickpea Stir-Fry - cooking recipe

Ingredients

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

Preparation

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.
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.