When you slice okra open you will encounter the characteristic slime (a natural thickener which is one reason it's commonly used in soups and stews), so it's helpful to have a few paper towels handy to wipe off your hands and the knife while you work.u003cbr/u003eu003cbr/u003eRoasting at high heat is one of the best ways to cook okra so that it isn't slimy. Other methods are frying and grilling. Avoid boiling okra unless you are adding it to a soup such as gumbo (where it is used as a thickening agent). Sautéeing should also be avoided if you want a less slimy result.