Utilization of the hand-made 'pitchfork' that a friend made a half century ago in Richard Mafong's metalsmithing class at Georgia State University...............

 Alabama Boy, today.....having dreamt of Grandmother's 'fried okra'.....I just produced my updated version...... chop off the dried stems and tiny tips, then soak the okra in water, overnight, so that the cut stems will rehydrate the okra, making it juicy inside......beat a whole egg into some Siggi's Swedish-style blueberry non-fat yogurt.....coat the okra in the mixture then roll the wet okra in a mixture of organic corn meal, flour, some spicy seasoning, such as rasam powder or curry... or whatever you like....then fry the pods in very hot vegetable oil....in an iron skillet.....maintaining high heat to prevent too much oil absorption...then remove the cooked okra to a paper towel for a few seconds...then to a plate, immediately scattering some shredded or grated parmesan cheese atop.......this is more in the 'tempura' style, as the okra is not cut into sections before frying and it's 'coating' less 'gritty' than 'country-style', which results in the absorption of oil into the vegetable.....as will cooking at too low a temperature......best eaten within ten minutes of cooking......no mention of 'salt'....as there are plenty of mineral salts in the vegetable....and in the 'spicy seasoning'........and the parmesan, of course.....