Selecting

• Okra is best bought fresh because it does not keep well through preserving or freezing. Look for fresh okra at your supermarket or your farmer's market during July and August. Green okra are typically ripe when they are 3 to 4 inches long, while red okra ripens at 4 to 5 inches long. The pods should be firm and spring back when bent. Avoid pods that appear dried out or spongy, because these pods may be old and not as flavorful.

Baking

• Always wash the okra and remove the stems before you bake them. Avoid breaking open the pods, however, because the sticky liquid will escape and make the dish gummy. Place the okra in a greased baking pan and cover them. Many cooks prefer to place a few pats of butter in the pan to soften and flavor the okra, but you can substitute a drizzle of olive oil for a healthier side dish. Bake your okra at 425 degrees Fahrenheit for pods that are lightly browned and slightly crisp.

Seasoning

• Baked okra do not require a lot of seasoning because of their distinctive flavor. Most cooks simply use a little butter and salt. However, if you are looking for a side dish with a little more pizazz or with a regional flair, a sprinkling of Cajun seasoning and a pinch of cayenne pepper will lend the okra a Louisiana Cajun flair. Alternatively, add ground cumin, turmeric powder, coriander and gram masala, a spice blend, to a small amount of curry powder to enjoy an Indian twist on the side dish.

Options

• Combine baked okra with other vegetables for a more visually appealing and flavorful dish. In the South, many cooks combine okra with the "Holy Trinity" of vegetables: bell peppers, celery and onions. Other options include green chilies, garlic and shaved ginger. Okra also pairs well with roasted tomatoes or red onions. Be creative and include the vegetables that you enjoy the most.