We eat okra a lot. It is a staple I guess in the Indian diet.
The best okra's are the baby okra's. They are not as gummy, and tough as their bigger counterparts. I like to rinse them in cold water, dry them out a bit in a colander and cut of their tops and tiny bit of the bottoms.
I then add a little bit of whole cumin in some canola or olive oil and a bunch of dry spices - chilli powder, freshly roasted and ground cumin, freshly roasted and ground corrainder and some turmeric and salt. I then add the okra, stir and let them cook until they are almost dry (yes the color changes to almost a deep brown but it dries them out and makes them crispy and yummy). I finish them with a sprinkle of lemon juice.
That with some dal (cooked beans) and rice on the side, a crispy papad (wafer made with beans) and I am in food heaven