chowmel tosses whole okra with oil, salt, pepper, cumin, and Aleppo pepper and then roasts it at 450°F for about 10 to 15 minutes. “Delicious, tender, soft, and crispy!” she raves. joshlane4 uses a similar preparation but grills the pods in a basket over medium heat for about 10 minutes.
ESNY’s favorite prep is to slice the okra into 1/2-inch-thick wheels, dust them with cornmeal (shaking off the excess so they are only lightly coated), and pan-fry them with a little oil in a cast iron skillet for a few minutes per side. Sprinkle them with salt and cayenne pepper, and let rest until cool enough to eat.
weezycom makes a Middle Eastern–style okra dish using very small pods: Sauté them in oil with a generous amount of garlic, then add tomato sauce, fresh lemon juice, chopped fresh parsley, and salt and pepper, then serve with rice or couscous.
Board Link: Roasted Okra