Bhindi Channa
Bhindi Channa (กระเจี๊ยบเขียวกับถั่วลูกไก่)
Okra stir-fried firm with soft white chickpeas in a tangy dry spice mix. No gravy, all contrast.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Bhindi Channa
Bhindi Channa is a clever Punjabi pairing that brings together two ingredients not usually cooked in the same pan: bhindi (okra) and channa (white chickpeas). It is a dry, sautéed preparation with no gravy, and its appeal lies entirely in contrast, the soft, earthy chickpeas set against the firmer, lightly crisp okra, tossed together in a tangy dry spice mix. It is a homestyle combination rather than a restaurant standard, popular in Punjabi kitchens for exactly this play of textures.
Both components are prepped fresh from the day's Makro produce. The okra is cut and stir-fried over high heat so it stays firm and clean rather than slimy, while the chickpeas are cooked through until tender, and the two are then brought together and tossed with the spices. Ground coriander and amchur (dried mango powder) lead the seasoning, giving an earthy, tangy edge rather than a fiery one, and as throughout our kitchen the masala is ground fresh each day instead of taken from a jar. Our Uttarakhand-trained head chef Santosh Shah keeps it at a balanced medium and will adjust the heat on request.
On the plate it is dry and savoury, the creamy chickpeas and the slightly crunchy okra alternating bite for bite, the amchur keeping everything bright. Being dry, it sits naturally alongside flatbreads, scooped up with roti, paratha or naan, and it also works as a textured dry side to a dal-and-rice meal. We cook it in oil and it contains no dairy, so it is suitable for vegans, in keeping with our halal-friendly, pork-free kitchen. For anyone tired of wet curries, it is an interesting, satisfying change of pace.
Two minutes walk from Grand Mercure Bangkok Atrium; free parking at the Bangchak gas station right next door.
The rest of the vegetarian cooking — dals, sabzis, paneer, the thalis — is on our vegetarian menu, and the halal page explains the sourcing behind all of it. It sits in our Vegetarian Main Courses menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Bhindi Channa (กระเจี๊ยบเขียวกับถั่วลูกไก่)
กระเจี๊ยบเขียวสดกับถั่วลูกไก่ผัดกับเครื่องเทศคัดสรรหอมกรุ่น ตำรับดั้งเดิมอินเดียเหนือ ผสานเนื้อสัมผัสกรอบของกระเจี๊ยบกับความมันของถั่ว รสชาติเข้มข้นลงตัว
Frequently Asked Questions
What are the main ingredients?
Stir-fried okra (bhindi) and boiled white chickpeas (channa).
Is this a wet curry?
No, it is a dry, sautéed preparation without a gravy base.
How are the flavours balanced?
The earthy chickpeas and crisp okra are tossed in tangy dry spices like amchur and coriander powder.
Is this a traditional dish?
It is a unique and popular combination in Punjabi households, offering a great mix of textures.
Is it vegan?
Yes — we cook it in oil and it contains no dairy.
