Taste: Green varieties are usually slightly sweet while the red ones are a bit nuttier.

Texture: slimy texture when cooked, which helps thicken soups and stews.

The flowers are delicate, pale yellow with a purple or red centre, and are edible. They have a mild, slightly sweet flavour and can be used fresh in salads or as garnishes.
The leaves are tender when young and can be consumed raw or cooked. The Taste is similar to spinach or other leafy greens.
The seeds can be roasted and ground into a powder to make a caffeine-free coffee substitute in some cultures. Also the lesser-known cold-pressed seed oil is edible and rich in healthy fats.

Wash, dry and cut off the top (stem) before slicing or eating whole. The pointy tip is tender and completely edible, especially in young, fresh pods. However, some people prefer to trim it for uniformity or aesthetics.

try out some of these tips:

• Soak the whole pod in water with a tablespoon of vinegar or lemon juice for 15-20 minutes before cooking. Drain and dry before proceeding.
• Wash okra and dry it completely before cutting. Excess water triggers the sliminess.
• Adding acidic ingredients like lemon juice, vinegar, or tamarind during cooking can break down the mucilage and reduce slime.
• Use a sharp knife to minimize mucilage release.
• Avoid over-chopping. Whole or larger pieces release less slime than thin slices.

during cooking process: 

• Cook okra with tomatoes, onions, or other dry ingredients that absorb the mucilage.
• Cook okra for a shorter time on high heat to minimize mucilage activation.
• Add gram flour (besan) or spices like turmeric, which can counteract the sliminess.
• Cook okra on high heat without adding water. Stir-frying helps evaporate moisture and reduces slime.
• Bake okra in an oven at 200°C (400°F) for 15-20 minutes. Roasting dries out the mucilage.
• Grill okra over a flame or in a grill pan to char it, which eliminates the sliminess.
• Fry okra after coating it with flour or spices to make it crispy, effectively masking any slimy texture.

Yes you can eat it raw! Okra has a fresh, crunchy texture with a slightly grassy taste.

Okra is enjoyed worldwide and features prominently in various cuisines, each adding its unique flavour profile and cooking methods.

Popular Indian Dishes:

• Bhindi Masala: Spiced stir-fry with onions, tomatoes, and Indian spices.
• Vendakkai Poriyal: South Indian-style sautéed okra with coconut and curry leaves.
• Okra Pakoras: Deep-fried, batter-coated okra slices.
• Sambhar: Okra cooked in a tangy lentil-based curry.

In other part of world:

• Bamia: Okra stewed with lamb or beef in a tomato-based sauce (common in Egypt, Lebanon, and Iraq).
• Greek Okra Stew (Bamies Latheres): Okra stewed in olive oil, tomatoes, and herbs.
• Turkish Bamya: Okra cooked in a tangy tomato and lemon sauce.
• Okra Tagine: A Moroccan-style slow-cooked stew with spices and preserved lemons.
• Callaloo: A green soup or stew that often includes okra, leafy greens, and coconut milk. From the Caribbean.
• Japanese Okra Salad: Lightly blanched okra served with soy sauce and sesame seeds. Also the Okra Tempura.
• Stir-Fried Okra: Common in Malaysian and Indonesian cuisine, often with sambal (spicy chili paste).
• Okra and Rice: In Brazil, okra is often cooked with rice, onions, and seasonings.