Okra is one of those vegetables that you either like or dislike. The main reason that people dislike it is because it can get slimy (silky) depending on how the okra is cooked. However, it is exactly for this slimy/silky texture that many people like okra.
When buying okra, you want to look for bright green okra with the skin unblemished. The okra should feel firm but not hard.
There are several varieties of okra - some grow long while others grow short. Some are purple and others green. The guide remains the same when selecting okra.
Okra can be stored in the refrigerator in paper bags in the vegetable compartment. When you are ready to prepare the okra for cooking, remove it from the fridge and bring it up to room temperature first. Pat the okra dry before cutting/slicing. By bringing the okra to room temperature before cooking aids in less moisture yielding when cooked.
The cutting and slicing of okra varies from one household to the next and from one part of the world to the other. Okra can be cut into rounds, they can be sliced lengthways or be cut diagonally. Of course, you can opt to leave the okra whole.