I toss whole okra in olive oil or melted butter, and then toss with a spice mixture of :
1 teaspoon kosher salt
1 teaspoon sweet paprika
1 teaspoon sugar
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon celery seed
Or thereabouts. You can leave something out or make a substitution if you don't have everything. Then grill it till tender.
This is a Bobby Flay recipe. I make it all the time with the okra I get from my CSA. They are small, about 3-4" long. Any longer than that, they are too woody.
So simple and delicious!
I've been getting okra from my CSA for the last several weeks. New fav treatment is to cut in approximately 1/2 inch slices, toss with zucchini slices of similar thickness, olive oil, S&P, and Penzey's cajun seasoning. Grill in a grill basket until cooked to your satisfaction.
I make okra quite frequently for lunches. I usually have frozen though because it's difficult to find fresh okra in PA. On of my favorites is very simple to make. I use a 12 inch non-stick pan- add okra, a can of no salt added diced tomatoes, chop up an onion, jalapeno or a can of green chilis, several cloves of garlic along with cumin, tumeric and a dash of vinegar. Add chili powder or cayenne for some heat if you want. You may need to add some water as well. Simmer until okra is cooked through.
You can find a lot of recipes by looking online. That's usually where I look. Good Luck!!