Jack Staub, Hortulus Farm Nursery & Gardens
Wrightstown, Pennsylvania
Red okra is spectacular with its crimson stems and pods and gorgeous yellow blossoms.
3 tablespoons vegetable oil
1/2 cup coarsely chopped
onion
2 teaspoons ground
turmeric
3/4 pound Heirloom Red
okra, sliced crosswise
1/2" thick
1 pound tomatillos-husked,
washed and quartered
2 large plum tomatoes,
chopped
1 jalapeno, seeded and minced
1 tablespoon freshly grated
ginger
1/2 cup water
Salt
1/4 cup coarsely grated
cilantro
Wrightstown, Pennsylvania
Red okra is spectacular with its crimson stems and pods and gorgeous yellow blossoms.
Indian-Style Red Velvet Okra and Tomatillos
Heat the oil in a medium skillet. Add the onion and turmeric and cook over moderate heat for 3 minutes. Add the okra and tomatillos and cook over moderately high heat, stirring, until browned and beginning to soften, about 5 minutes. Stir in the tomatoes. jalapeno, ginger and water, season with salt and simmer over low heat until the okra is tender and most of the liquid has evaporated. Add the cilantro and serve. Serves 6.
