Indian Chickpea Stir-Fry

1 russet potato

2 teaspoons vegetable oil, or to taste

½ 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

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.