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.