no it taste weird
The longer one cooks it the thicker the 'slime' will get. This is one reason okra is often used to thicken soups. However, if you pan-fry sliced okra in butter or oil on medium, and constantly stir it, the thick slime will completely dry out. The okra will shrivel somewhat, but there will be NO slime. This is a long process, but well worth it. Don't be alarmed if the okra and/or seeds turns dark or even somewhat green-black. That's gooood eatin'! It will be a little crunchy and provide that breaded and fried okra taste without the deep fry. This method does not work particularly well with frozen okra, which kind of turns to mush. Fresh is best.
Okra
Seeds are on the inside of okra.
vendaikai is OKRA.
Same as you - Okra
The unit of okra is pod.
Yes okra is a vegetable
Okra is a dicot & it belongs to family Malvaceae.Okra is a dicot & it belongs to family Malvaceae.
The plural form of "okra" is "okras" .
okra
ANSWER:Either as fried okra or in a recipe called okra and tomatos.Take two 12 ounce cans or 3 cups skinned, crushed tomatos and about 2 cups of okra cut in slices about 3/8 inch long. Add this to a soup pot, add a little water if necessary and cook until the okra is no longer crunchy. Add salt and pepper to taste. The last time I cooked this, my wife had never tried it because the only okra she had eaten was cooked whole in a soup and was slimy. I got 1 bowl, she ate the rest.