Spring Onion Sabzi - Patichya Kandyachi Bhaji
Spring onion sabzi is made with green onions, roasted chickpea flour, and some basic spices.
Ingredients
- 3 bunch Spring onion 7-8 bulbs in each bunch
- 1/2 cup Besan
- 1 tsp Mustard seeds
- 1/4 tsp Asafoetida/hing
- 1/4 tsp Turmeric powder
- 1 tsp Red chili powder
- 1/4 tsp Kashmiri red chili powder *optional
- 1 tsp Salt or as required
- 1/2 tsp Sugar
- 1.5 tbsp Oil
Instructions
Preparing The Spring Onions
- Cut the ends of the white part of the onions and discard. Roughly chop the green onion along with the white part.
- Triple wash the chopped veggies by placing them in a colander or salad spinner to remove all the dirt. Set aside.
Roasting The Besan
- In a pan, add the besan, and keep roasting it on medium low heat stirring frequently.
- Keep roasting the besan for about 7-8 minutes or until it releases aroma and turns light pink in color. Keep it aside.
Making The Sabzi
- Heat some oil in a pan on medium heat. Add mustard seeds and let them splutter.
- Lower the temperature and add all the spices like asafoetida, turmeric, chili powder, and salt.
- Transfer the chopped green onions, mix, and cover the pan with a lid on medium low heat.
- Let the spring onions cook for about 4-5 minutes. Open the lid, stir it, and put the lid back on the pan. Let them cook for about 2 minutes until they turn soft and release the juices.
- Sprinkle 3-4 tbsp of besan and mix well. Now transfer the rest of the besan in the sabzi, mix well, and cover the pan with a lid.
- Let the besan cook for about 5 minutes, add some sugar and mix well.
- Cover the pan with a lid and cook for another 3-4 minutes and serve.
Notes
- Do not add very less oil in this sabzi or it will be a little dry to swallow.
- Cut the green onions roughly into small equal sized pieces. You can use the scissors to trim the green part.
- Cook the green onions until soft and release the moisture from them.
- Roast the besan on medium low heat until fragrant and it changes the color to light pink.
- Sprinkle the roasted besan little at a time. Do not add all the roasted flour at once or it will end up into a large and dry lump. You may add a little or more depending on the moisture released from the cooked spring onions.