imply wash you okras, dry and then prepare an olive oil marinade with spices like mint, dill, thyme or do more Indian with dried ginger, turmeric, clove, cumin, red peppers.
If your tummy can handle dried onion and garlic, a little pinch with some salt and pepper. (I prefer to omit the onion and garlic as a Vata type with lower tolerance for them. )
Put your okras on a baking sheet on an oven tray or toasting/grilling machine, brush with the marinade and bake/grill about 20 minutes, until they are soft and browned.
Serve with some chutney / pesto sauce or green hummus, sprinkle some pommegrande and lime juice!