In this Greek island dish, which makes a very nice accompaniment to grilled fish fillets or shrimp, I fry the okra in olive oil to enhance its flavor and texture
Rinse the okra and carefully peel the cone-shaped caps, taking care not to cut into the pod. Toss with the vinegar and let stand for at least 30 minutes. Rinse again and dry on kitchen towels.
In a large nonstick skillet, heat the olive oil, add the okra, and quickly brown on all sides. Tilt the skillet to keep the oil while removing the okra to a side dish.