Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup coarsely chopped onion
• 2 teaspoons ground turmeric
• 1 pound tomatillos, husked, washed, quartered
• 3/4 pound okra, sliced 1/2-inch thick
• 2 large plum tomatoes, chopped
• 1 jalapeno, seeded, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro

Preparation

Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.

Judy Hevrdejs, Tribune Newspapers