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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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 586kcal


  • 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)


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.





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