My early memories of okra consist of my mother frying fresh tiny okra pods in oil until they are crispy golden. She always piled them high on a paper lined tray to catch the excess oil. But before you know it, we had munched on most of them. She never compromised on quality and always bought in-season local Okra and freeze it herself after frying.
I love recipes like this one because they are minimal, simple and fast and often cooked using local seasonal ingredients.