Seyal Bhee Patata is a traditional Sindhi curry that combines the earthy flavors of lotus stem (Beeh or Bhein) with the comforting texture of potatoes. Cooked in a fragrant blend of spices, this dish is a perfect balance of savory and tangy, making it a beloved comfort food in Sindhi households.
We Sindhi's love beeh (lotus stem), even though it might seem bland and a bit off-putting with its hairy texture. But trust me, if you slice it the right way, cook it perfectly, and pair it with flavorful spices, it transforms into a dish that’s hard to resist - one that will have you hooked on the mighty bhee.
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Seyal Bhee Patata
Seyal Bhee Patata is a traditional Sindhi curry that combines the earthy flavors of lotus stem (Beeh or Bhein) with the comforting texture of potatoes. Cooked in a fragrant blend of spices, this dish is a perfect balance of savory and tangy, making it a beloved comfort food in Sindhi households.
Ingredients
- 2 medium Potatoes - peel and cut into large chunks, about 2 inches
- 1 Lotus stem (Beeh) – Wash the lotus stem thoroughly to remove any dirt. If the pores are still muddy, you can clean them with toothpicks or soak the stems in warm water and rinse them under running water to wash away any remaining dirt. Depending on the size, you’ll need about 10-12 pieces, each around 1" thick. Be sure to slice the stems at a slant to avoid the "hairy" texture.
- 3 medium onions, chopped
- 2 medium tomatoes, chopped
- ½ inch piece of ginger, grated or finely chopped
- 2-3 cloves of garlic, minced ;optional
- 2-3 green chilies ;adjust to taste
- ¼ teaspoon red chili powder; adjust to taste
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder ;dhania
- ½ teaspoon amchur powder or lemon juice; to taste
- ¼ teaspoon garam masala
- Salt to taste
- 3-4 tablespoon oil
- Fresh coriander leaves for garnishing
Instructions
- Clean and cut the lotus stem into slanting slices. Add the sliced Beeh to the pressure cooker with ½ teaspoon of salt and enough water to cover the pieces. Pressure cook for about 2 whistles (cooking time may vary depending on the quality of the Beeh, but the stem should be tender and a knife or toothpick should easily pass through). Be careful not to overcook it.
- While the Beeh is cooking, clean the potatoes and cut them into large chunks. Soak them in water until ready to use.
- In the same pressure cooker, heat 3-4 tablespoon of oil. Add the chopped onions, and sauté them until they turn translucent. Add the crushed ginger and green chili, and cook for a minute until fragrant.
- Add the chopped tomatoes, and sauté for another 2-3 minutes. Add the potato chunks and sauté on high heat for 1-2 minutes to sear them slightly.
- Add the dry masalas -turmeric powder, coriander powder, amchur powder, and red chili powder. Add salt (keep in mind there is already salt in the Beeh). Stir everything well to combine. Add a ¼ cup of water. Mix everything together, ensuring the potatoes are well coated with the spices. Note: You can skip Step 3 - Step 5, and use homemade Bhuna Masala to make this curry with just 4 simple ingredients. You'll need 1 ¼ cup of homemade Bhuna Masala, beeh (lotus roots), potato, and water.
- Add the cooked Beeh to the pressure cooker and stir gently. Close the lid of the cooker, and cook on a low flame for about 5-7 minutes, allowing the flavors to blend.
- Once the potatoes are tender and fully cooked, add garam masala. Garnish the curry with fresh coriander leaves. Serve hot with roti or chapati.
More Sindhi Recipes
Seyal Bhee Patata | Sindhi-Style Lotus Stem and Potato Curry
A traditional Sindhi dry dish, made with lotus stem and potatoes in a onion-tomato base gravy.
Ingredients
- 2 medium Potatoes - peel and cut into large chunks, about 2 inches
- 1 Lotus stem (Beeh) – Wash the lotus stem thoroughly to remove any dirt. If the pores are still muddy, you can clean them with toothpicks or soak the stems in warm water and rinse them under running water to wash away any remaining dirt. Depending on the size, you’ll need about 10-12 pieces, each around 1" thick. Be sure to slice the stems at a slant to avoid the "hairy" texture.
- 3 medium onions, chopped
- 2 medium tomatoes, chopped
- ½ inch piece of ginger, grated or finely chopped
- 2-3 cloves of garlic, minced ;optional
- 2-3 green chilies ;adjust to taste
- ¼ teaspoon red chili powder; adjust to taste
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder ;dhania
- ½ teaspoon amchur powder or lemon juice; to taste
- ¼ teaspoon garam masala
- Salt to taste
- 3-4 tablespoon oil
- Fresh coriander leaves for garnishing
Instructions
- Clean and cut the lotus stem into slanting slices. Add the sliced Beeh to the pressure cooker with a pinch of salt and enough water to cover the pieces. Pressure cook for about 2 whistles (cooking time may vary depending on the quality of the Beeh, but the stem should be tender and a knife or toothpick should easily pass through). Be careful not to overcook it.
- While the Beeh is cooking, clean the potatoes and cut them into large chunks. Soak them in water until ready to use.
- In the same pressure cooker, heat 3-4 tablespoon of oil. Add the chopped onions, and sauté them until they turn translucent. Add the crushed ginger and green chili, and cook for a minute until fragrant.
- Add the chopped tomatoes, and sauté for another 2-3 minutes. Add the potato chunks and sauté on high heat for 1-2 minutes to sear them slightly.
- Add the dry masalas -turmeric powder, coriander powder, amchur powder, and red chili powder. Add salt (keep in mind there is already salt in the Beeh). Stir everything well to combine. Add a ¼ cup of water. Mix everything together, ensuring the potatoes are well coated with the spices.Note: You can skip Step 3 - Step 5, and use homemade Bhuna Masala to make this curry with just 4 simple ingredients. You'll need 1 ¼ cup of homemade Bhuna Masala, beeh (lotus roots), potato, and water.
- Add the cooked Beeh to the pressure cooker and stir gently. Close the lid of the cooker, and cook on a low flame for about 5-7 minutes, allowing the flavors to blend.
- Once the potatoes are tender and fully cooked, add garam masala. Garnish the curry with fresh coriander leaves. Serve hot with roti or chapati.
Nutrition
Nutrition Facts
Seyal Bhee Patata | Sindhi-Style Lotus Stem and Potato Curry
Amount per Serving
Calories
189
% Daily Value*
Fat
15
g
23
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Sodium
134
mg
6
%
Potassium
1106
mg
32
%
Carbohydrates
48
g
16
%
Fiber
9
g
38
%
Sugar
8
g
9
%
Protein
6
g
12
%
Vitamin A
399
IU
8
%
Vitamin C
63
mg
76
%
Calcium
78
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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