Sindh

Seyal bhee

Name: Seyal bhee
Total time: 40 min
Yield: 4 servings
Cuisine: Sindhi
Ingredients: 2 stems peeled and sliced lotus stem (lotus root); 1 large cubed potato; 2 medium chopped onion; 3 medium chopped tomato; 8 cloves chopped garlic; 1 inch chopped ginger; 2 chopped green chilli; 1 big bunch chopped coriander leaves (cilantro); 2 tbsp cooking oil (vegetable oil); 1/2 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); 1 1/2 tsp coriander powder (ground coriander); 1/2 tsp garam masala; 3/4 tsp dry mango powder; Salt, to taste; 1 1/4 cups water

Lotus stem and potato in a coriander heavy tomato masala. Sindhi homes swear by it.

40 minTime

5 gProtein each

mediumSpice

Lotus stem, Sindhi favourite2 chapters · 1 min read

Make it your way

Grandma's wayThe Sindhi home original.

The original

201kcalsame

5 gproteinsame

8 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Lotus stem (lotus root)2 stems, peeled and sliced

Potato1 large, cubed

Onion2 medium, chopped

Tomato3 medium, chopped

Garlic8 cloves, chopped

Ginger2.5 cm, chopped

Green chilli2, chopped

Coriander leaves (cilantro)1 big bunch, chopped

Cooking oil (vegetable oil)2 tbsp

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Coriander powder (ground coriander)1½ tsp

Garam masala½ tsp

Dry mango powder¾ tsp

Saltto taste

Water1¼ cups

Method

4 steps

1Peel the lotus stem, slice it on a slant and wash well under running water, checking the holes for mud.
2Heat oil in a cooker, add onion, garlic, ginger and chilli and cook until soft, then add tomatoes, half the coriander and the spice powders.
3Add lotus stem, potato, salt and water. Pressure cook 3 whistles and let pressure release naturally.
4Simmer open for a few minutes to thicken, add garam masala and amchur and finish with the rest of the coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sindh

Seyal bhee

Lotus stem and potato in a coriander heavy tomato masala. Sindhi homes swear by it.

40 minTime

5 gProtein each

mediumSpice

Lotus stem, Sindhi favourite2 chapters · 1 min read

Make it your way

Grandma's wayThe Sindhi home original.

The original

201kcalsame

5 gproteinsame

8 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Lotus stem (lotus root)2 stems, peeled and sliced

Potato1 large, cubed

Onion2 medium, chopped

Tomato3 medium, chopped

Garlic8 cloves, chopped

Ginger2.5 cm, chopped

Green chilli2, chopped

Coriander leaves (cilantro)1 big bunch, chopped

Cooking oil (vegetable oil)2 tbsp

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Coriander powder (ground coriander)1½ tsp

Garam masala½ tsp

Dry mango powder¾ tsp

Saltto taste

Water1¼ cups

Method

4 steps

1Peel the lotus stem, slice it on a slant and wash well under running water, checking the holes for mud.
2Heat oil in a cooker, add onion, garlic, ginger and chilli and cook until soft, then add tomatoes, half the coriander and the spice powders.
3Add lotus stem, potato, salt and water. Pressure cook 3 whistles and let pressure release naturally.
4Simmer open for a few minutes to thicken, add garam masala and amchur and finish with the rest of the coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Seyal bhee

Make it your way

Ingredients

Method

Seyal bhee

Make it your way

Ingredients

Method

Make it a meal