At Sultan, one of my favorite Indian restaurants here in SF, there is a dish of stir fried okra. It has lots of spices, so it's very flavorful, but it's not at all wet or slimy - it's pretty dry.
Does anyone know of any recipe for an okra dish like this? I just bought some okra at the farmer's market. I guess I'm looking for more technique than for a real recipe....how should I cook the okra so it comes out tender and fully cooked, but not at all slimy (and not covered in sauce either)
Any suggestions would be appreciated!