Avoid the Slimy Okra by Boiling It Before Chopping
I enjoy fried okra just like the next one from Mississippi, but thanks to a delicious substance called “slime,” making the pod can be slimy. The solution is simple: cook the pods a little before chopping them.
A slippery substance is released when your knife slices through the plant’s cell walls, but the heat increases the viscosity of the liquid, making it more manageable and less coarse. (This is why it is used as a thickener in dishes like gumbo.) If the okra is boiled a few minutes before slicing, the mucus factor will be significantly reduced. Then you can cut the pods and cook them however you like. I recommend frying. (Indeed, why would you need to do anything else?)
Slime Free Time | Tasting table