Wash okra, and rub with towel in case any pods are getting bristly.

Carefully trim off caps, leaving the pod sealed if possible.

Bring 1/2 inch of water to boil in a fry pan large enough to hold all the okra in a single layer. Add the okra to the boiling water, return it to a boil, and boil, turning the okra periodically so that all side cook evenly, for about 5 minutes.

When done, the okra should be a bright emerald green, and should be tender to the tip of a sharp knife. Drain at once, and serve immediately. (It will lose color if it stands.)