Dress it up a little, and you can take it anywhere. If you are convinced that you do not like okra, I would suggest that this may be because you have not tried one of the many superb Indian dishes including this vegetable. I can honestly say that I have never had an Indian okra dish I did not like. There are not too many foods I reject totally, but there was a time when I was convinced that I despised okra.
A current favorite of mine is from Suvir Saran's wonderful Indian Home Cooking, which is full of similar treasures. It couldn't be easier or quicker to fix. I make it in my thin cast iron wok which strongly resembles the kadai, or two handled rounded Indian pot appearing in photos in the book.
This is what you do: In your spice (or coffee)grinder , pulverize 4 tsps fennel seed and 2 tbsps of coriander seed.
Wash and trim one pound of okra, and slit each one horizontally, without slicing completely through it. Put the okra in a bowl and add the ground spices, salt and a pinch of cayenne pepper. Mix the okra in the spices. The idea is to get some inside, in the slits.
Heat 1/3 cup canola or other tasteless oil in the wok, or a heavy pan. Turn the heat quite low, add the okra, and stir to coat with oil. Then arrange it in a single layer, and cover. Every three or four minutes, take off the lid and gently stir and rearrange. After about 15 minutes, it should be tender, and the wok should be dry. Uncover and cook about five minutes more, browning the okra.
That's all there is to it! These are so good that you might find yourself trying another Indian okra dish, or even moving on to some crisp fried southern-style pods, with molten centers. Or you may grow to crave a bowl of gumbo, with okra circles, crabmeat, boudin and a spicy roux, in a dark pool around a scoop of rice. Don't miss it.