Spring Onion Sabzi (Kandyachya Patichi Bhaji)

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.

Course Accompaniment, Sabzi, Side Dish

Cuisine Indian, Maharashtrian

Prep Time 5

Cook Time 20

Total Time 25

Servings

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)

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.

Video

Notes

Nutrition