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    Home » Indian Recipes » Dry Sabzi Recipes

    Spring Onion Sabzi (Kandyachya Patichi Bhaji)

    Published on August 20, 2022 · Updated on August 20, 2022 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

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    Jump to Recipe Jump to Video Print Recipe

    This Spring Onion Sabzi (also known as Hare Pyaaz ki Sabzi or Kandyachya Patichi Bhaji) is a simple and easy Maharashtrian style dry sabzi that is pretty quick to make too. As it gets ready in just 20-30 minutes. And goes really well with chapatis / rotis, and even as a side with dal & rice.

    a big serving bowl of spring onion sabzi, along with a pot of dal on the side, and a small bowl of pickle.

    I am on a quest to make different kinds of sabzi, using many different kinds of vegetables, to include more veggies and varierty in our meals. And I’ll be sharing those soon.

    But in the meanwhile, I’m starting with the tried & tested favorites, that I’ve been enjoying since childhood. And this spring onion sabzi (also known as green onion sabzi) is definitely one of them.

    Jump to:
    • About this Recipe
    • Ingredients for Spring Onion Sabzi
    • How to Make Spring Onion Sabzi
    • Step by Step Instructions
    • Serving Suggestion
    • More Dry Sabzi Recipes to try..
    • 📖 RECIPE

    About this Recipe

    This Spring Onion Sabzi is a Maharashtrian style dry sabzi, that I grew up eating & loving. It’s called Kandyachya Patichi Bhaji in Maharashtra.

    And it’s a fairly simple sabzi, made using very few & basic ingredients, and is ready in 20-30 minutes.

    And it goes equally well with rotis / chapatis or as a side with dal & rice.

    Ingredients for Spring Onion Sabzi

    top shot of all the ingredients required to make spring onion sabzi, shared along with ingredient labels.

    How to Make Spring Onion Sabzi

    • I’m using 3 bunches of spring onion stalks for this recipe (my bunch has 6-7 stalks each). It makes enough for about 3 people.
    • Start with properly washing the spring onion stalks, and then completely drying them before chopping them.
    • Next cut off & discard the ends of the white onion bulbs, and also discard any dried ends of the green stalks.
    • Then chop the spring onion stalks, and separate out the spring onion whites & greens, like shown below.
    a bowl of chopped spring onion whites and a bowl of chopped spring onion greens placed side by side.

    If you want to make more or less quantity than what I have shared, simply use the slider in the recipe card below to adjust the quantities based on your preference.

    Step by Step Instructions

    • In a pan / kadhai, add 3 tablespoons of oil, and lightly heat it up.
    • Add in 1 teaspoon of cumin seeds (jeera), and lightly roast it for a few seconds.
    • Then add in 2 tablespoons of chopped garlic, and lightly roast for 1-2 minutes, till the garlic starts to change color.
    • Next add in ½-1 chopped green chilli, based on your spice tolerance, and lightly roast for a few seconds. ½ a green chilli is best to begin with, or you can also reduce the quantity of chilli powder, that will be added later.
    • Now add in the chopped spring onion whites that was kept aside earlier, along with about ¾ teaspoon salt (or to taste), and saute for about 3-4 minutes till the onions soften. Here it’s best to also smash the onions with your spatula, as you saute, so that they are not chunky, and also will soften faster.
    • When done, add in 1 teaspoon red chilli powder, and ½ teaspoon turmeric powder, mix them in, and lightly roast for a few seconds. And like I said earlier, if you go with 1 whole green chilli, then you might want to reduce the quantity of chilli powder a bit, especially if you have a very low spice tolerance.
    step by step photos of roasting cumin, garlic, chilli, and spring onion whites, along with spice powders.
    • Then add in the spring onion greens, mix them in, and saute for 3-4 minutes, just untill till they cook down a bit.
    • And then finally add about 4 tablespoons of gram flour (besan), and mix it in.
    • I tested with 3 tablespoons of besan, and even 5 tablespoons of besan, and after that 4 seems like just the right amount. You can always adjust based on your preferences if you want more or less besan.
    • And when you add besan, it’s best to lower the flame a bit, and ensure to stir frequently so that the sabzi doesn’t stick to the base of the pot. And also cover & cook for a couple of minutes to cook it faster.
    step by step photos of adding in spring onion greens, and besan to make the sabzi.
    • It takes me about 5 minutes to cook the besan, but it’s always best to taste & check if it’s done.
    • When the besan is cooked, the sabzi is ready.
    step by step photos of making spring onion sabzi.

    Serving Suggestion

    This Spring Onion sabzi pairs extremely well with chapatis / rotis and even as a side with dal & rice.

    a big serving bowl of spring onion sabzi, along with a pot of dal on the side, and a small bowl of pickle.

    More Dry Sabzi Recipes to try..

    ⭐️ Bhindi Masala (Indian Okra stir fry)
    ⭐️ Jeera Aloo (cumin flavored potato stir fry)
    ⭐️ Beans Upkari (green beans stir fry)
    ⭐️ Beans Talasani (garlic-ky green bean stir fry)

    As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

    📖 RECIPE

    a big serving bowl of spring onion sabzi.

    Spring Onion Sabzi (Kandyachya Patichi Bhaji)

    This Spring Onion Sabzi (also known as Hare Pyaaz ki Sabzi or Kandyachya Patichi Bhaji) is a simple and easy Maharashtrian style dry sabzi that is also pretty quick to make. And goes really well with chapatis / rotis, and even as a side with dal & rice.
    5 from 4 votes
    Print Pin Rate
    Course: Accompaniment, Sabzi, Side Dish
    Cuisine: Indian, Maharashtrian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 3
    Calories: 586kcal
    Author: Shantala Shenoy Nayak

    Equipment

    • 12″ hexclad stir fry wok

    Ingredients

    • 3 bunch spring onion stalks 1 bunch = 6-7 stalks
    • 3 tablespoon oil
    • 1 teaspoon cumin seeds (jeera)
    • 2 tablespoon chopped garlic
    • ½-1 small green chilli chopped
    • ¾ teaspoon salt
    • 1 teaspoon red chilli powder
    • ½ teaspoon turmeric powder (haldi)
    • 4 tablespoon gram flour (besan)
    Prevent your screen from going dark

    Instructions

    For prepping spring onions for sabzi

    • Take 3 bunches of spring onion stalks. My bunch has 6-7 stalks each.
    • Properly wash the spring onion stalks, and then completely dry them before chopping.
    • Cut off and discard the ends of the white onion bulbs, and any dried ends of the green stalks.
    • Then chop the spring onion stalks, separate into whites and greens, and set aside.

    For making spring onion sabzi

    • In a pan, take 3 tablespoons of oil, and lightly heat it up.
    • Add in 1 teaspoon of cumin seeds, and lightly roast it for a few seconds.
    • Then add 2 tablespoon chopped garlic, and lightly roast for 1-2 minutes, till the garlic starts to change color.
    • Add in ½-1 chopped green chilli, based on your spice tolerance, and lightly roast for a few seconds.
    • Now add in the chopped spring onion whites, along with ¾ teaspoon salt, and saute for 3-4 minutes till the onions soften. Here it's best to also smash the onions with your spatula, as you saute, so they are not chunky, and also will soften faster.
    • When done, add in 1 teaspoon red chilli powder, and ½ teaspoon turmeric powder, mix them in, and lightly roast for a few seconds.
    • Then add in the spring onion greens, mix them in, and saute for 3-4 minutes, till they cook down a bit.
    • Finally add about 4 tablespoons of gram flour (besan), and mix it in.
    • It's best to lower the flame at this point, and stir frequently so that the sabzi doesn't stick to the base of the pot. And also cover & cook for a couple of minutes to cook the besan faster.
    • It takes about 5 minutes to cook the besan, but it's best to taste & check if it's done.
    • When the besan is cooked, the sabzi is ready.
    • Serve this spring onion sabzi with chapatis or as a side with dal & rice.

    Notes

     
    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 586kcal | Carbohydrates: 38g | Protein: 11g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 1896mg | Potassium: 744mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1349IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 6mg

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    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

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