The french call okra “cornes grecques”, in other words “greek horns”. Apart from its popularity in Greece this tasty vegetable has come to Europe from Africa and probably via Greece.

I find that very often people dislike the sticky and mucus like substance okra excretes when not cleaned properly. In order to do it well here it goes: you choose your okra small and not seeded; with a sharp knife you remove the round part from the top WITHOUT removing the top itself. Then you soak them in vinegar for an hour.
The traditional way of cooking them is the usual way we cook most vegetables in Greece.

Warm one tablespoon of olive oil, fry the okra gently and add finely chopped onion. Allow them to become golden and add tomato juice and a spoonfull of tomato paste or ketchup. Cover and simmer gently for 20 minutes or so. If the dish seems dry add warm water and move the pot gently. The okras are tender and if you use a spoon they will become mushy.

You can add chicken or fish and the dish is complete. The okras can also be served with rice as a fasting dish, very useful in the summer because of the most important Orthodox summer celebration and the fasting period that precedes it.

In addition I found that okras are a vegetable that can be eaten by diabetics without any fear. There is also a traditional potion that is supposed to be good for diabetes: take two okras, slit their sides twice and put in a glass of water. Leave overnight in room temperature, drain in the morning and drink the water.
Now, that okras or lady fingers are available the year round they can add variety to a vegetarian or anti diabetic diet.