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.