This is a way to dry okra for use in gumbos or other meals. When it's ready, the okra will be about the same color as this gren. This is also called "dry frying".

This counts as "fried" okra, but isn't coated in breading. It isn't greasy from being deep fried in oil. The slices have much less moisture than breaded, fried okra, and isn't as likely to have that viscous juice okra is known for.

Slice a pound of fresh okra into 1 inch thick slices, set aside. 

Lightly rub oil into a large iron skillet then wipe out the excess oil with a dry paper towel. Heat the skillet on low heat.

Evenly scatter sliced okra in the skillet. Most Important: Don't pack down the okra slices, and don't stir right now. Leave them loose so hot air can circulate around the slices, which helps dry them out, and that's the goal.

Leave them unmoved for at least 10 to 15 minutes at a time, then flip them over. Don't mix or stir, as that will break the slices up. Let it cook undisturbed as much as possible, then flip it over every 10 to 15 minutes apart.

Be patient, as this will take around 45 minutes to an hour to change from bright green, juicy-viscous okra slices to semi-dried okra slices that are a deep, dark green.

Once the okra is dried and dark green, then salt can be added to them if desired.

If you don't need to use the dried okra right away, chill it in the fridge, then freeze in zip sandwich bags for later use.

This can instead be baked on low heat (225°f to 250°f) in the oven instead of dry fried on the stovetop. I usually dry the okra slices in the oven when I'm making gumbo. But there's times I want the flavors of pan dried okra.