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