Indian Chickpea Stir-Fry

As teenagers, Burmese boys are expected to fulfill a period of time serving as monks in the Buddhist monasteries. During this time they live as vegetarians. My husband taught me to make this Indian meal that his would mother prepare for him during his service. Chickpeas, okra, and potatoes are combined with delicious spices and make a very filling meal. Serve over jasmine rice.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 190 Calories

Ingredients

• 2 teaspoons curry powder
• 1 cup okra
• 1 teaspoon ground turmeric
• 1 teaspoon monosodium glutamate (MSG)
• 2 teaspoons tamarind paste
• ½ yellow onion, thinly sliced
• 1 (15 ounce) can chickpeas, drained
• 1 pinch chili powder, or to taste
• 1 russet potato
• 2 teaspoons vegetable oil, or to taste
• 1 teaspoon sumac powder
• 6 Thai chiles, split lengthwise

Recipe Instructions

Step 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.

Step 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.