Fried okra has none of the slime but boiled okra has all of it.

The Complete Middle East Cookbook by Tess Mallos (an Australian author of Greek heritage) is the best one around, not only for recipes but for telling you techniques. In the front she describes how to treat okra to remove the slick consistency. I pickle it (Ladybird Johnson's recipe) and that vinegar removes the slick consistency. Stir fry cut up pieces and it's okay. I don't eat it in everything, but I'm getting better.

That cookbook (above linked to Amazon) is an expensive one. Go to Bookfinder.com and look for a hardbound used version and you'll get a better copy than the perfect binding softcover sold more expensively now at Amazon. I have several extra copies because I use this book as a gift for people who love this kind of food. I can usually get it for under $15, including shipping. My mother's sister married a man who immigrated from Turkey as a young adult and learned to cook a lot of his favorite dishes. She got a look at my book one time and said this was the best set of recipes she'd seen, so everyone in the family got copies. So it is "Aunt approved."