3/4 pound Red Velvet okra, sliced crosswise 1/2 inch thick
1 pound tomatilloshusked, washed and quartered
2 large plum tomatoes, chopped
1 jalapeño, seeded and minced
1 tablespoon grated fresh ginger
1/4 cup water
1/4 cup coarsely chopped cilantro
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, jalapeño, 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.