Shapla Curry (Water Lily Curry)

All the recipes I have shared so far either I have learned from somebody or it is a family recipe or recipe I have heard of. But my today’s recipe i.e. ‘Shapla Curry’ I never tasted or cooked. One morning while I went for morning walk with Man of the house, he asked me cook ‘Shapla’ (water lily) while we saw it in a vegetable market. I was not at all confident about the outcome. But he had immense confidence on me that I will be able to cook it like any other recipe I cook. And really I was successful. It was awesome! I will not deny that I referred some videos over net how to clean and cook this. Everybody in my family was happy and appreciated. So I thought of sharing this recipe with you. I hope you are going to like this recipe too.


  • Water Lily Stem – 5 cups (Cut into 2” long pieces)
  • Kalo Jeera or Nigella Seeds – ½ tsp
  • Mustard Oil – 2 Tbsp
  • Cumin Paste / Powder – 1 tsp
  • Mustard Paste – 2 tsp
  • Green Chilli – 2-3
  • Grated Coconut – 4-5 Tbsp
  • Sugar – ½ tsp
  • Salt – To taste


  1. Prepping the ‘shapla’ or water lily stems is time consuming and requires some patience too. Firstly, cut and discard the flowers. From each stem, pull out the thin layer on the outer part which is attached to the stem).
  2. Then wash the stems thoroughly and drain all the excess water as they release a lot of water on cooking. Cut the stems in 1 ½” to 2” length.
  3. In a pan or kadai take 2 cups of water with a tsp of salt and boil it. Once the water has boiled, add the stems and continue simmering for about 3 – 4 minutes. Then strain and keep the soft stems aside. Or you can marinate the stems with some salt for 30 minutes then wash them under running water and squeeze the excess water. You may prepare the ‘shaplas’ with either of these processes.
  4. Heat 2 Tbsp of oil in a ‘kadai’. Let it come to smoking point then add nigella seeds.
  5. When the seeds become aromatic add ‘shapla’. Mix well. Cover and start cooking.
  6. After 4-5 minutes remove cover add slit green chilli, cumin seeds paste, mustard paste, sugar and half of the grated coconut. Mix well and cook for another 3-4 minutes or till water dries up.
  7. Drizzle a little mustard oil and give a final mix.
  8. Sprinkle grated coconut and serve with steamed rice only.

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