Kamal Kakdi Ki Sabzi (Seyal Bhee Patata) | Lotus stem curry | How to make Sindhi style bhee patata | Kamal kakdi aur aloo ki sabzi | Lotus stem and potatoes cooked in onion tomato gravy with step by step instructions
Vegan and gluten free Kamal kakdi ki sabzi (seyal bhee patata) | Lotus stem curry is an authentic Sindhi cuisine main course, vegetarian lunch recipe.
This sabzi is prepared using kamal kakdi and potatoes in delicious, spicy onion tomato based gravy.
and many more Sindhi recipes.
What is Kamal Kakdi Ki Sabzi (seyal bhee patata) | Lotus stem curry ?
In Sindhi language beeh means kamal kakdi/bhein/lotus stem, and patata means potatoes.
It is also known as Kamal Kakri or Bhen, Bhein, Bhea and Bheen.
Here seyal means onion-tomato based gravy.
The word Seyal is used for many Sindhi cuisine dishes. It implies that the dish is prepared with no water or with very little water.
In other words seyal also means recipe which has dry or semi dry gravy consistency.
Lotus stems – washed – peeled – cut diagonally – pressure cooked
Potato – washed – cut into half
Tomatoes washed – grated
Green chillies – washed – chopped
Ginger – washed, peeled and roughly chopped
Garlic – peeled – chopped
Method to make Kamal Kakdi Ki Sabzi (Seyal Bhee Patata) | Lotus stem curry
Recipe card 🔽
Kamal Kakdi Ki Sabzi (Seyal Bhee Patata) | Lotus stem curry
To boil lotus stems/Kamal kakdi
- 250 grams lotus stems
- 1 tsp Salt
- 1/2 tsp Turmeric powder
To make seyal masala
- 2 big size Onions
- 3 medium size tomatoes
- 1 medium size potato
- 1 small piece ginger
- 4 cloves of garlic
- 2 green chillies or as per taste
- 2 tsp coriander leaves for garnish
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- Salt to taste
- 3 tbsp cooking oil
- With the help of peeler, gently peel the dark skin of kamal kakdi. Or you can just scrape the skin with sharp knife.
- Cut the pieces diagonally and submerge these into enough water to clean any dirt stuck inside the holes.
- Peel and chop potatoes into halves and place them in bowl of water.
- Now in a cooker add 2 glasses of water, 1 tsp salt and 1/2 tsp turmeric powder. Bring it to boil and add kamal kakdi pieces.
- Pressure cook it till 2 whistles on fast flame and after that lower the flame.
- Cook for around 10 minutes or till it turns tender.
- Once the pressure is released, discard the water and keep the boiled kamal kakdi aside.
To make seyal masala
- In a deep pan add oil. Once heated add finely chopped onions. Add salt at this stage to cook onions faster.
- Cover and cook on slow flame till it becomes of light brown colour.
- Next add minced ginger-garlic-chilis and saute till the raw flavor is gone. Add the chopped potatoes
- Once the onions and potato softens a bit, add boiled kamal kakdi/lotus stem.
- Thereafter add spices mentioned one by one. Saute and next add grated tomatoes.
- Mix and keep cooking till tomatoes are incorporated well.
- Saute on high flame for 2 minutes and add required amount of water to make semi thick gravy.
- Mix well, cover and cook till potatoes are tender and everything comes together.
- You will notice that oil from the sabzi starts to separate, is indication that the curry/sabzi is ready.
- Switch off the flame and transfer this to serving bowl and garnish with coriander leaves.
- Pair this with hot chapati/roti some Sprouted Moong bean salad
- and enjoy the hearty lunch.
I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.
I will see you soon with yet another interesting recipe. Come right back as I love to have you around.
Pin it for future reference 🔽