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Helpful tips on Okra: Okra has a mild taste similar to eggplant. Okra is low in calories and a good source of vitamin C, folate, magnesium, potassium and fiber. Okra does have a substance inside it called mucilage which acts as a natural thickener and is helpful when cooking gumbo and other stews. 

• To store fresh okra, wrap it up and keep it in the fridge for up to 3 or 4 days. 

Preparing Okra:

How you prep the okra will help determine how slimy it gets. Water enhances the sliminess so don’t wash the okra until you are ready to cook it. Let the okra sit at room temperature for a while before using it. The liquid that makes okra feel slimy comes out when you cut the okra so try to limit how much you cut the vegetable. Okra can be cooked whole; just cut or pull off the stems. 

If you do need to cut the okra, cut it into big chunks rather than thin slices. The more surface area, the more places slime has to escape. You can also poke holes in the top of the pod right beneath the stem and let some of the mucilage out. Then chop the okra the way you want it.

(Source-onegreenplant.org)