Sunday, September 2, 2007

Pohi Leaves / Poi leaves

I had seen certain posts in Asha's Foodie's Hope and Indira's Mahanandi about Pohi Leaves (called Poi in Oriya). Thought of sharing this pic for everyone. It is available in H-Mart Korean store and Subzi Mandi (New Jersey).



My MIL introduced this green to me. I had never tasted it before. Since this tastes similar to fresh pumkin flower fry, I immediately loved it and have continued preparing it. Poi leaf is supposedly used in Oriya cuisine for other recipes such as "Ghanta" aka wet veggie curry.

Sidenote - Fresh pumkin flower fried stuffed with potato filling dipped in rice flour batter is one of my favourite veggie dish. If I ever manage to get fresh pumpkin flowers, I will post about it. Have heard that New Jersey local farmers have these flowers available for sale during their season.

Coming to Poi leaves I love the Poi leaves shallow-fried with gram flour (besan), rice flour, fresh ginger paste, red chilli powder and salt. For example, 1 cup gram flour, 1 tbsp rice flour, 1 tbsp ginger paste, 1 tsp red chilli powder and 1.5 tsp salt or as per taste for about 10 Pohi Leaves. Unfortunately, I don't have any pics to share for this.

19 comments:

Lakshmi said...

Hi Pragyan, Loved the last sentence "no pics to show" it reminded me of my blog cartoon and also because I sometimes end up with such situations. I myself don't get to eat! Anyway the dish must have tasted really wonderfull and nothing left to take pics...Have a gr8 day.

Raaga said...

I will research and find out what these leaves are :-)

Pragyan said...

Hi Lakshmi, Love your comment. :)Well, the reason this time was that I did not intend to post about it. But saw posts related to it. Thought I can add a clarification. The pic was taken earlier for my own confirmation. ;) I have quite a few times picked up other leaves from Korean stores assuming it to be Poi :) I will remember to take the recipes pic next time.

Hi Raaga, Looking forward to get more info from you about this delicious leaf.

Tee said...

wow Pragyan, 3 recipes in one day...how did you manage it! :)
I always see Poi leaves in the Indian store...but never know what to do with them and so don't buy them. Now i know ;)

Pragyan said...

Hi Tee, Thanks dear. Well, its my Sunday evening fav. activity..So how much ever I can write up, I do and post. Sundays are more fun now :) Looking forward to hear more about your Poi experience.

Cynthia said...

Hi Pragyan, thanks so much for taking the time to visit my blog and leave such a lovely comment. Truly appreciated. I hope you come back and visit whenever you can. You are always welcome.

Those pohi leaves you featured there is what we call calalloo in the Caribbean or spinach. It is also know as a thick-leafed calalloo. I love it and use it often in dhals, or sauted with shrimp or just by it self.

I have added you to my feeds so that I never miss another of your posts.

Asha said...

Hi P, thanks for the pics of Poi saag,I was unsure about that too!:))
Thanks for set dosey too.

Pragyan said...

Hi Cynthia, I will add this useful info to the post next week. Thanks for visiting. Even I am blogrolling you. :)

Hi Asha, You are welcome. Btw, Set Dosey was posted by Tee of Bhaatukli. You almost read my mind. I will post it soon :)

Sirisha Kilambi said...

Thanks for introducing the leaf Pragyan......useful post :-)

satya said...

Hi Pragyan
The leaves look very similar to the ones we call bachchali aku in telugu.In Mumbai they call them Mayalu.Iam not too sure whether they are same.

Sandeepa said...

Good to see the Pui leaves here, I have got to get some now that my in-laws are visiting next week :) Do you make Poi with shrimp ? I love it

Pragyan said...

Satya: Thanks for the info.
Sandeepa: Have fun with in-laws. My parents are coming down next week :) No, I don't know how to make Poi with Shrimp. Would love to know how to. Will ask Maa and learn more Poi recipes :)

bee said...

dear pragyan, we have a lot of squash flowers in our garden, but haven't tried cooking with them. thanks for introducing me to this leaf.

Vcuisine said...

Hi Pragyan, thanks for dropping by. Nice info. Viji

Pragyan said...

Bee: You are welcome. Lucky you with squash flowers :)

Viji: Thanks to you too. Hope to see you more often.

Pragyan said...

Sirisha: Thanks for coming by :)

Anonymous said...

Hi Pragyan! I was passing through when I saw your images of Poi. In my neighborhood in Queens, where there are many Guyanese, Trinidadian, Bengali and Punjabi, poi is quite easy to find. I love to cook it with masala, coconut milk, and paneer. Tastes great with paratha or roti.

Pragyan said...

Hi Anonymous: Thank you for the comment. Your combo for Poi sounds unique and interesting. Look forward to hear more from you!

Anonymous said...

I lov the leaves in "Pani Santula" I.e. VEG Stew...n also pumpkin flower fries...will try d poi leaves fry next tym, tand 4 d recipe..n i saw sumbody's comment n want to rectify that Poi z not Spinach...Spinach z "Palanga"...