Make This Special Maharashtrian Sabzi From Spring Onions

Spring onions are also known as green onions or scallions, and they can be found at most supermarkets in India. If you can't find them, you can substitute them with regular white onion, but the taste will not be quite the same. This dish is accompanied by a simple salad of chopped tomatoes and cucumber to balance out the flavours and provide some coolness to your meal. 

This is a simple recipe for Maharashtrian- style Kandyachya Patichi Bhaji has so much flavour thanks to the mild, but delicious spring onions. Serve it up alongside some dal chawal for dinner and enjoy!


  • 3 bunch spring onion stalks 
  • 3 tablespoon oil
  • 1 teaspoon cumin seeds (jeera)
  • 2 tablespoons 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)


  • 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 them into whites and greens, and set aside.
  • 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 tablespoons chopped garlic, and lightly roast for 1-2 minutes, till the garlic starts to change colour.
  • 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. 
  • 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.
  • Cover and 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 and 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 and rice.