Kandyacha patichi Bhaji (Spring Onion Subzi)

I come from a humble Jain background and married to a Marathi,  so I cook both these cuisines on a daily basis at home. Not very good at speaking Marathi but can understand it quiet well. After marriage my cooking knowledge was very less, I hardly use to cook anything at home. So learning it was a huge task and thanx to many recipe books i learnt good recipes.  After some time when the interest in cooking started kicking up, i learnt some of the Marathi dishes from a cookery show to cook the same for hubby, but understanding all the ingredients was a problem so i used to write down all the words in a book and then when he was back home would ask him to translate the same for me.

They are 2 important ingredients when cooking Marathi food at home, one is the kala Marsala and other is roasted peanut powder. Maybe different regions have different masalas, but the one i have learnt has these 2 core ingredients. so lets cook this subzi now.

Kandyacha Patichi Bhaji

2 Bunches of Spring Onion

1 Tbsp oil

1 tsp Mustard Seeds

2 tbsp Moong Dal

1 Tbsp of Kala masala

2 Tbsp of Roasted Peanut Powder

Salt To taste

1/4 Cup water

Method

Clean and wash the leaves nicely (This is a huge chore) and chop them.

Heat Oil in a pan, add moong dal and when lightly browned add Mustard Seeds.

Add chopped spring onion (The white and the green part as well) and saute for 2 mins.

Then add all the remaining ingredients and 1/4 cup water and mix nicely.

Cover with a lid and cook for 5 mins.

Serve Hot with Roti or Rice. (Typically I have seen hubby’s family having it with Jowar Roti but we both are not fond of it so the regular roti is what we make at home)

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