I got some from a local farm but really don't know what to do with it. I don't want to fry it and don't want to use it in gumbo. Any suggestions?

I was wanting to use it as a side dish.

My grandma did make a tomato and okra stew that she would serve over rice.

I can type up her recipe if you want.

My mom fries it.

Very ANGRY owner of okra with honest responses that YOU asked for.
Anger management class suggestions will follow when I'm done hanging with people that like life and okra.. no matter how it's prepared.
That's your SA response
Buy broccoli

Boil it.

ftworthag02 said:

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We roast it in the oven. Slice it, put in ziplock with olive oil and s&p, pour onto foil lined cookie sheet and put in 400 oven for 15-20mins

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Come out pretty crunchy? Slice long way or into smaller, fried size pieces?

Also what're you roasting it at in the oven the first time?

You're ruling out two of the best preparations of okra. And Tanya's stew sounds very similar to okra gumbo.

You can roast them as mentioned (include some mushrooms and onions in the mixture too), then add in some cherry tomatoes at the end. I use a similar method as above but include a touch of balsamic too.

You can also pan or stir fry them.

I take some coarse black pepper, salt, paprika, diced onion, minced garlic, coarse ground corn meal, diced yellow bell pepper, chopped okra, stir fry on high heat and again add halved cherry tomatoes halfway through. Nice crunch, colorful, with some acid and a good hearty flavor.

Freeze it. But since you don't want to use it for the two tastiest alternatives, I'm not sure what you'd do with it after you froze it.

Roast it as ftworth said.

1. What Tanya's Grandma did but use Rotel Tomatos for a little kick.

2. Rethink your no fried.

I'm not against fried okra, its just that I have that all the time. I was looking for something different. I also don't like okra in gumbo, so probably not a big fan of it being stewed. I had some roasted okra a few years ago that I think was either stuffed or topped with breadcrumbs and it was really good.

Okra isn't very versatile. You either gotta fry or roast to de-snot it or embrace it with the gumbo/boiled route. Not many options here.

We really like it grilled. I put them on two skewers for ease of flipping (think train tracks or a ladder), then olive oil, salt, and pepper. Only takes a few minutes a side on a M/H grill. Super simple and tasty.

I grill it. The smaller the better.

No it's not crunchy(unless you cook it for 30mins) and we slice it the short way.

Don't understand your second question

It's the way you worded your original post

Quote:

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We roast it in the oven. Slice it, put in ziplock with olive oil and s&p, pour onto foil lined cookie sheet and put in 400 oven for 15-20mins

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It reads like you roasted it in the oven, and then you sliced it, put it in a ziplock etc

I had to reread it a couple times.

https://spicysouthernkitchen.com/stewed-okra-and-tomatoes/

Ha! My bad! We don't roast it first.

I grill it along with half a lemon. Squeeze grilled lemon over okra when you pull it off the grill - fantastic!

If fried s defined as breaded and deep fried, this is different and good

http://www.vegrecipesofindia.com/bhindi-stir-fry-recipe/

biobioprof said:

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If fried s defined as breaded and deep fried, this is different and good

http://www.vegrecipesofindia.com/bhindi-stir-fry-recipe/

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Sounds delicious

Probably not what you are looking for but salt, pepper, garlic powder and cayenne pepper then dry them to a crispy treat in the dehydrator. Man those are good!

I slice mine in half. Add olive oil, season salt and garlic salt. Bake/broil in oven or put in foil on the grill. Try to char it some making it krispy. We love it!