Indian Chickpea Stir-Fry recipe
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Ingredients
- 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
Nutrition Info
- 189.6 caloriescarbohydrate: 34.8 gcholesterol: : -fat: 3.4 gfiber: 5.4 gprotein: 5.7 gsaturatedFat: 0.5 gservingSize: -sodium: 342.5 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Indian Chickpea Stir-Fry
Directions
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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.