If you plan to cook a lot of okra and the strainer is very full, then you can work in smaller batches to make it easier to clean the pods thoroughly. If you are just using a small number of pods, you can wash them individually by holding 1-2 in your hand at a time rather than using a strainer.
This part of the stem can be very woody and not good for eating. The rest of the okra pod can be eaten whole.
In general, smaller, younger okra pods are better for cooking, as they are more tender and have not yet developed spines. Try to use okra pods that are under 6 in (15 cm) long, as these are younger and fresher tasting.
Wet okra pods will release more liquid, or slime, than dry ones.
This isn’t as important if you are using the okra as a thickener. You can just pat it dry and then use it according to the recipe if you are making something like a stew or gumbo that you want to thicken.
You can avoid overcrowding by working in smaller batches when cooking okra in a pan or by using 2 baking sheets if you are cooking okra in the oven.
The acidity of vinegar helps to reduce the natural slime of okra. You can also add a splash of vinegar, lemon juice, or wine to any recipe to help reduce the amount of liquid the okra releases. Chopped tomatoes help as well.
Searing the outside of okra also adds a very nice charred flavor that complements its natural flavor. Frying the okra for one to two minutes will allow the mucous membrane around the seeds to break down, reducing sliminess.
