The two best ways to avoid okra slime - cook it at a high temperature and add an acid during cooking. Briefly cooking at high heat (think stir-fry) reduces the sliminess, while the acid prevents any further production of mucilage (a natural, slimy component of okra that contains soluble fiber we can digest). If you'd like to take it a step further, soaking the okra in white vinegar for 30 minutes has been shown to reduce even more slime, however, I have never tried this method.