Okra is a summer vegetable and in Greece they appear in the farmers” market from June to late September.
Fresh okra is often maligned for being slimy, but if they are handled properly, before cooked, these small, green pods will become delicious when cooked if you follow one of the following two procedures:
With a sharp knife cut the stem in a circular manner leaving a small cone on the top, without cutting through and revealing the seeds. Wash them thoroughly and drain.
Put them on a large tray in one layer and sprinkle them with wine vinegar (about 2 tbsp). Let them sit in the sun for about 1 hour. They are ready to be cooked. No rinse is necessary.
Put some salt in a small bowl ( 3 – 4 tbsp). With a sharp knife cut the stem in a circular manner leaving a small cone on the top, without cutting through. Dip the cleaned edge in the salt and place on a large tray lined with kitchen paper, in one layer.
Let them sit in the sun for about 1 hour or more, covered with a tulle to prevent flies or insects from sitting on them.
Rinse thoroughly and drain well before cooking. If you are in a hurry to cook them, pat dry on kitchen towel.
Personally I use the second method, which is the one I learned from my mother.
You can find many more Greek recipes in my cookbook «More Than A Greek Salad», and «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores.
Other relevant recipes:
Mpamies me Liastes Ntomates (Braised okra with sun-dried tomatoes)
Kotopoulo me Mpamies (Okra with Chicken)
Mpamies me Bakaliaro (Okra with Pollock fillets)
Kopiaste and Kali Orexi,