How to make Seyal Bhee Patata | Spicy Stir Fried Lotus Stems And Potatoes Cooked in Onion Tomato Gravy | Kamal Kakdi Ki Sabzi | Authentic Sindhi Recipe Kamal Kakdi Aur Aloo Ki Sabzi | Lotus stem and potato cooked in onion tomato base gravy.
Seyal Bhee Patata is a very famous and delectable vegetarian dish from Sindhi Cuisine which is made with Lotus stems and Potatoes which are cooked in spicy onion, tomato base gravy and spiced with garam masala powder and other Indian spices.
Bhee is a Sindhi word which means Lotus stem. It is also known as Kamal Kakdi or Kamal Kakri, Bhen, Bhea, Bhein and Bheen.
The word Seyal is used for many Sindhi dishes. It implies that the dish is either prepared in spicy onion, tomato base gravy or in spicy garlic, fresh coriander and tomato base gravy with no water or just some water is used for cooking. In other words seyal also means recipe which has dry or semi dry consistency..
Lotus stems are crunchy, delicate flavored and fibrous in taste. Whether boiled, deep fried, stir fried, steamed or braised, it remains crisp yet tender.
Lotus roots have many health benefits. It is rich in dietary fiber and low in saturated fats. It strengthens the respiratory system and very good food for asthma and lung related problems. Lotus roots are a great source of vitamin C, fight viral infections and helps in boosting immunity.
Lotus roots are also used in Chinese Cuisine and integral part of Japanese Cuisine. Do you know that in China, lotus stems are eaten as a snack, side dish and even as dessert.
The action plan for today's recipe is to wash lotus stems thoroughly under running water and then peel and trim both the ends, cut diagonally and pressure cook - allow 3-4 whistles depending on quality of lotus roots and then cook these roots in spicy onion tomato base gravy.
Let's get started
☑ Recipe details
⚫Cuisine Indian (Sindhi)
⚫Type - Vegetable - main course
⚫Preparation time 15-20 min
⚫Cooking time 30-35 min
☑ Ingredients required
⚫350 grams lotus stems
⚫5-6 medium size Onions
⚫3-4 medium size tomatoes
⚫2 medium size potatoes
⚫1 small piece ginger
⚫3-4 green chillies or as per taste
⚫2 tsp coriander leaves for garnish
⚫3tsp coriander powder
⚫2 tsp red chilly powder
⚫1 tsp turmeric powder
⚫1tsp garam masala powder
⚫Salt to taste
⚫3tbsp cooking oil
✔Step 1 Mise en place
◾Lotus stems - washed - peeled - cut diagonally - pressure cooked
◾Potatoes - washed - cut into quarters - Boiled
◾Tomatoes washed - chopped
◾Green chillies - washed - chopped
◾Ginger - washed, peeled and roughly chopped
✔Step 2 Cooking time
◾Heat oil in a deep fry pan, add onions and fry it on high flame until light gold in color.
◾Add the chopped tomatoes, first cook it on high flame, keep stirring in between then slow the flame, cover it with lid and cook until tomatoes are soft and mushy.
◾Add coriander powder, turmeric powder, red chilly powder and salt to taste. Mix it well and saute for a minute or two.
◾Add potatoes and lotus stems, mix well and saute again for 2-3 minutes.
◾Add ½ cup water, cover it with a lid and simmer it for 5-7 minutes until oil floats and looks nicely cooked.
◾Sprinkle garam masala powder, coriander leaves and green chillies. Serve hot with chappati or rice.
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