• 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.