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Ingredients
- 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 Pepper, seeded and minced
- 1 tablespoon freshly grated ginger
- 1/2 cup water
- Salt
- 1/4 cup coarsely grated Cilantro
Instructions
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.
Onion | Okra | Tomatillos | Pepper | Cilantro
