Would you believe that okra comes from a family that includes the hibiscus, China rose and hollyhock? It’s wonderfully elegant slender tapering ridged appearance earned Okra the name of Ladyfingers in parts of the world.
I love okra, if cooked correctly. I always saute or fry rather then boil. This removes all of the sliminess. Try this spicy fried okra.
Okra are slippery little suckers. But this recipe from the gorgeous beaches of Goa overcomes that problem by pre salting and then stuffing the okra with the Goan spicy mix called Rechad Masala.