As okra is a natural thickener it can take on a slimy texture when heated. Normally, after an hour of cooking, the okra is no longer slimy. However, there are a few things you can try when preparing okra to minimize the sliminess. Make sure it isn’t wet when you start cooking it, so just pat it dry with a paper towel. Some recipes suggest soaking it in a vinegar/water mixture, while others suggest salting it first, to draw out the moisture. You can also sauté it first, on high heat, before adding it to the recipe.