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Kamal Kakdi Ki Sabzi (Seyal Bhee Patata) | Lotus stem curry

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

 

Kamal Kakdi Ki Sabzi (Seyal Bhee Patata)

 

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.

The curry is prepared using basic indian spices and garam masala powder.
If you’re looking for more Sindhi cuisine recipes, do check out the following on the blog –

Koki

Aloo tuk

Sai bhaji

Aur ji bhaji

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.

 

Let’s pre prepare few things before proceeding to make Kamal Kakdi Ki Sabzi (Seyal Bhee Patata) | Lotus stem curry

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

With the help of peeler, gently peel the dark skin of kamal kakdi. Or you can just scrape the skin with sharp knife.
Kamal Kakdi Ki Sabzi (Seyal Bhee Patata)
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.
Kamal Kakdi Ki Sabzi (Seyal Bhee Patata)
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 color.
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.
Kamal Kakdi Ki Sabzi (Seyal Bhee Patata)
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 curry 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.

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5 from 7 votes

Kamal Kakdi Ki Sabzi (Seyal Bhee Patata) | Lotus stem curry

Vegan and gluten free Kamal kakdi ki sabzi (seyal bhee patata) | Lotus stem curry is an authentic Sindhi cuisine, vegetarian lunch recipe. This sabzi is prepared using kamal kakdi and potatoes in delicious, spicy onion tomato based gravy.
Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian, Sindhi
Keyword: Kamal kakdi ki sabzi, lotus stem curry, seyal beeh patata
Servings: 2
Author: Lata Lala

Ingredients

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

Instructions

  • 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.

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Happy Cooking

Regards❤️

Lata

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Kamal kakdi ki sabzi (Seyal bhee patata)

 

This Post Has 12 Comments

  1. Neha

    5 stars
    Loving this recipe. Haven’t had it for ages . Will try it out soon

    1. Lata Lala

      Thank you Neha. It seems you don’t get kamal kakdi so easily where you stay. Come over, I will make it for you.

  2. Archana

    5 stars
    Looks awesome Lata. I wish I can grab the kamal kakdi ki sabji off the screen. I must try making it been ages since I brought kamal kakdi.

    1. Lata Lala

      It’s much loved dish at my place and made frequently. Please do try this and let me know your feedback. Thanks Archana.

  3. Sandhya Ramakrishnan

    5 stars
    We love lotus stem in Asian recipes and I have access to only the canned ones. I wish I could get to taste some fresh ones soon. I will give this recipe a try with the canned ones for now.

    1. Lata Lala

      According to me it should work with canned ones also Sandhya. Let me know how it turned out for you, once you try it.
      Thanks for stopping by.

  4. Mayuri Patel

    5 stars
    The only time I’ve actually had lotus stem sabji is at my sister in law’s place. She makes it Kashmiri style. Kamal Kakdi ki Sabji looks so inviting. I really cannot try it out soon as I don’t get lotus stems here. However, bookmarking this recipe to try out when I do have access to fresh lotus stems.

  5. Poonam bachhav

    5 stars
    The Kamal kakdi sabzi looks absolutely flavorful ! I make it similarly in onion tomato base, but never tried adding potatoes to it. Next time will try your version.

    1. Lata Lala

      Do try with potatoes once Poonam. Thank you for writing in.

  6. 5 stars
    Wow, the sabji base is perfect. I will soon be getting into kamal kakadi season so can try this. A couple of rotis and I am set.

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