Okra freezes beautifully so that's a good idea. In addition I love to cook okra and here are two ways that taste amazing. Yes both of them are Indian because that's the only way I like okra, with a lot of spices.
Slice Okra, lengthwise into thin strips (pound or more)
Make a fresh spice mix - 3 tbsp of cumin seeds, 3 tbsp of corrainder seeds, 4 dried chili (arabol), dry roast and grind
In a pan, add a good amount of oil (1/4 cup), use olive oil it works well
When the oil is hot, throw in some curry leaves if you can find it
Then reduce the oil and add the ground spices
Add some salt, paprika and turmeric as well
Add some freshly grated ginger (1/4 tsp)
Let it all toast in the oil for several minutes
Add 1 tbsp of lime juice
Add the okra to it
Stir it to coat the okra in spices
Do not cover this and let it cook on medium low and don't stir it too much because it becomes gummy
As okra's cook, they start to dry out and that's the point. Let them become crisp. Turn off the stove and normally I serve this as a side dish with some dahl and rice. You can serve it with fish or anything else your heart desires (black bean and rice would be great).
Another way I make okra is as follows:
Cut an onion finely and fry it oil until translucent. Add freshly ground spices (similar to the ones above), add some freshly grated ginger and garlic to it. Add a tiny bit of tomato sauce to it (3 tbsp). Add salt to taste and add sliced okras, stir it to coat and then cook it on medium low again uncovered and don't stir it too much
Okra will continue to cook and the onions and tomato will make a nice thick coating for the okra. Again can be enjoyed as side dish with anything.
Another trick to cooking non gummy okra, use the largest pan you can find to cook, one that is shallow and has more cooking surface area. That along with not covering it and not stirring it too much makes them perfectly non-gummy and delectable.
All the best.
