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. 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 in one layer.
Let them sit in the sun for about 1 hour an then rinse thoroughly.
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.
Kopiaste and Kali Orexi,