Sunehri Bindhi 

with raw kachumber

Sunehri Bhindi translates literally as ‘golden okra’, attesting not just to the amber gloss of its thick sauce but to the dishes’ exalted status— almost ironic, given that its signature ingredient is so down-to-earth. It’s a great rags-to-riches story, a humble, nutritious green vegetable transformed into a rich, spicy, full-bodied meal fit for a Mughal Emperor.

This is an easy vegetarian dish that really shows off how delicious bindhi can be.

TIME: 50 minutes

top tips

If you have the time, try to cook the curry on a low heat for as long as possible. The longer it cooks, the more of the okra's liquid will evaporate, and the less slimy it will be. 

To create the perfect browned finish on bindhi, give it a light coating of gram flour before adding it to the frying pan. If you don't have any chickpea flour, not to worry, you'll still achieve an impressive golden hue thanks to the masala.

For the perfect dish, we recommend serving your sunehri bindhi with toasted roti and lime pickle


  • Dhana Jeera 2 tsp

  • Red Onion 2

  • Cucumber 1

  • Tomato 2

  • Fresh Coriander 40g

  • Mint 40g

  • White Onion 2

  • Kashmiri Chilli Powder 1.5tsp

  • Turmeric Powder 1 tsp

  • Ground Coriander 1.5 tsp

  • Ground Cumin 1.5 tsp

  • Green Chilli 4

  • Bindhi 600g

  • Ginger 1.5 inches, grated

  • Garlic 4, crushed

  • Tomato Paste 3 tbsp

  • Natural Yoghurt 300g

  • Garam Masala 4g


1. Start by making the salad. In a large pan, toast half of the dhana jeera for 1 minute and place in a mixing bowl to cool. Peel and chop the red onion as finely as you can and add to the toasted dhana jeera. Chop the cucumber and tomato into 1cm dice and add to the onions. Roughly chop the coriander and mint and add to the chopped vegetables. Drizzle over 4 tbsp of oil and a pinch of salt and mix well. Refrigerate until required. Boil your kettle

2.Peel and thinly slice the white onion and finely chop the green chilli then leave aside until required. Wash the okra and dry thoroughly with a towel, then trim off and discard the ends. Chop each okra in half so you’re left with chunky pieces. Keep them aside until required 

3. Heat a saucepan on a medium heat, drizzle in some oil, then add in the remaining dhana jeera. Sizzle the spices in the hot oil for 1 minute

4. Add the sliced onion into the seasoned oil with a pinch of salt and fry for 3-4 minutes until softened

5. Reduce the heat to low before adding the crushed ginger and garlic and fry for 2 minutes

6. Next, add kashmiri chilli powder, the turmeric, ground coriander and ground cumin. Stir-fry for 30 seconds

7. Pour in 200ml of boiling water to loosen the ingredients in the pan, then add the prepared okra and toss well to mix with the fried spiced onion mixture

8. Add the sauteed tomato paste and stir well. Simmer the mixture for a further 2 minutes

9. Next stir in the yoghurt, the garam masala and the green chillies. If you’re not a fan of hot spice, add the chopped green chillies a little at a time and taste the sauce at each stage. Allow the whole dish to simmer on a gentle heat for 6-7 minutes until the okra has become tender

10. Divide the sunehri bindhi and kachumber between your plates and enjoy! 

Click below to get cooking!