Spiced Pan Fried Okra

As a child okra (also known as lady’s finger or bhindi) was always a struggle for me to eat. I would force it down with a wrinkled nose, disliking every aspect of the experience. I have now come to the conclusion that it wasn’t so much the vegetable that I was so averse to, but the way in which it was prepared. If you are not careful with your okra, it can make any dish into a slimy, gluey creation. Of course if that is what you are going for, and I have to believe that some people are going for that, then right on.
During the summer here in the southern US, locally grown, freshly picked okra can be bought easily and inexpensively. It’s a popular ingredient and I’ve tried to adapt to it. Until a few years ago, the only way I knew to prepare okra and avoid the slime was to deep fry the okra in oil or ghee. Fortunately, I found a healthier way to prepare okra, avoiding both the slime and the deep frying.
To obtain minimal slime results, it is important to wash your okra and then fully dry it before cutting it with a knife. It seems that once water touches the insides of the okra the slime begins to multiply. Also, it is important to add the salt after the okra is cooked and not during the cooking the process for this particular dish.