Recipe from The Talleygram, July 26, 2006

Cook's Corner     

Fresh Turmeric - Okra Saute

Chef Notes: I know there are a lot of you there who like okra to the bone (“seeds”), just like me. Every time I see okra in a produce section I have to buy it. Although my husband won’t eat it I’ve got to cook some. Then I saw fresh turmeric in our produce section.  Usually you only see it in an ethnic shop and it is always dried and ground. Turmeric is a rhizome the same as ginger but not as strong and makes your food yellow. It’s not only a culinary spice but also medicinal, good for the stomach and also has a anti-bacterial properties. I tell you, the combination of okra and fresh turmeric is fabulous.         Chef Jyoti

                                                                      

Yield: 2 - 4 servings          Difficulty: easy

Ingredients:

2 tablespoons Spectrum Naturals Extra Virgin Olive Oil

1 teaspoon fresh turmeric root, peeled and sliced thinly

1 ½ pounds okra, trim both ends and slice in half

Bragg's Liquid Aminos and Frontier Black Pepper, to taste

 

Directions: 

1. In a medium-size skillet, heat olive oil and cook turmeric for a minute until it shrinks a little bit.

2. Add okra, stir several times for two minutes until softened but still firm.

3. Add Bragg's Liquid Aminos and black pepper to taste. Serve as a side dish with organic brown rice.

Original Talley's recipe by Chef Jyoti Friedland

 

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