Ingredients
Extra virgin olive oil
1 small onion chopped (1 cup chopped onion)
4 garlic cloves minced
2 small green chiles such as jalapeno chopped
1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
Salt and pepper
1 tsp ground allspice
½ tsp coriander
½ tsp paprika
1 ½ cup crushed tomatoes
½ cup water
1 tomato sliced into rounds
Juice of ½ lime more to your liking

Directions

Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
Add the okra and sautee for 5 to 7 minutes over medium-high heat.
Season with kosher salt, black pepper and spices. Toss to coat.
Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
Remove from heat and serve over rice or with warm pita bread.
​
Notes

• To serve: This is great as a vegan meal served on top of Lebanese rice or with a little bit of warm pita bread.
• Option: Fry some hot peppers in extra virgin olive oil to serve on the side.
• Storage: allow leftovers to cool before storing in tight-lid glass container in the fridge. It should keep well for 3 to 4 days. Warm over medium heat, adding a little water if needed. 
  
  https://www.themediterraneandish.com/mediterranean-one-skillet-okra-and-tomatoes-recipe/
  

Ingredients:
1 -1 1/2 pounds okra, caps cut off and sliced
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
Vegetable oil

Directions:
In a pie plate or paper lunch bag, mix together flour, salt and pepper.
In a small bowl, whisk together egg and milk.
Working in several batches, place okra in egg mixture and coat well.
Transfer to pie plate or paper bag and coat with flour.
Pour about 1 inch Vegetable oil in a large cast iron skillet or Dutch oven. Heat oil until about 375 degrees.
Place a single layer of okra in the oil. Cook until golden brown on bottom and use a spoon to flip over. Try to flip over a few at a time or it will take a long time to work your way through all of them and a few pieces may burn by the time you get to them.
Once golden brown on both sides, use a slotted spoon to remove okra to a plate lined with paper towels. Sprinkle okra with some salt as soon as you remove it from the oil.
Add more oil to the pan and fry remaining okra. Serve warm.

https://spicysouthernkitchen.com/fried-okra/#wprm-recipe-container-15169

Ingredients:
1 lb. okra
1 tsp. paprika
1 tsp. garlic powder
½ tsp. sea salt
1 ½ tbsp. melted butter

Directions:
Rinse the okra and dry it with a paper towel. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Place the okra into a medium-sized mixing bowl.
In a small dish, mix together the paprika, garlic powder, and salt.
Sprinkle the seasoning mix over the okra and add the melted butter. Mix everything well.
Transfer the okra to a large parchment paper-lined baking sheet and spread them out evenly.
Bake the okra for about 15 minutes at 450°F. Serve.

https://eatsomethingvegan.com/garlic-roasted-okra/#recipe​

Ingredients:
1 pound fresh okra ends and stems removed, sliced into 1" pieces
2 tablespoons oil of choice
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon fennel seeds
½ teaspoon cumin seeds or ¼ teaspoon ground cumin
½ teaspoon salt

Directions:

Preheat the oven to 425℉. Line a baking sheet with parchment paper and then set it aside.
In a large mixing bowl, combine the sliced okra, oil, garlic, paprika, fennel seeds, cumin, and salt. Mix well until the okra is well coated in the oil and spices.
Place the okra on the parchment-lined baking sheet in one even layer.
Bake for 25-30 minutes, or until the edges of the okra pieces are crispy, golden, and no sliminess remains.
Serve and enjoy!

https://moonandspoonandyum.com/okra-recipe/​

Ingredients
4 quarts Chicken Stock
​1 cup vegetable oil1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, finely chopped
3 tablespoons minced garlic
1 green bell pepper, seeded and finely chopped
1/2 teaspoon cayenne pepper, plus more to taste
1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
1 1/2 lb cooked chicken
3/4 lb thawed or fresh okra
1 1/2 teaspoons salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 bay leaf
1 bunch green onions, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving

Directions
With the oil and flour, make a roux the color of milk chocolate 

Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add 3 quarts broth to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.

Add the chicken, green onions, okra, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don’t stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding more broth. Adjust the seasoning with salt and cayenne as needed.

Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce at the table for guests to use to their liking.

Note: In Louisiana, everyone has his or her own preference when it comes to gumbo thickness. This one is about middle of the road, which is the way I prefer it—not too brothy and not too thick. It is easy to adjust the thickness by using less broth for a thicker gumbo and/or adding more for a thinner consistency.

https://www.emerils.com/129273/chicken-and-andouille-gumbo