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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.
Course Main Course
Cuisine Indian, Sindhi
Keyword Kamal kakdi ki sabzi, lotus stem curry, seyal beeh patata
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Author Lata Lala


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.