Kaddu Poi: Pumpkin Basale Leaves Curry

Kaddu poi (pumpkin basale leaves curry) is a Bengali/Oriya signature style of cooking these two nutrient-packed, vividly colored vegetables together: pumpkin (kaddu) and basale leaves (poi).

The lush green of poi gives striking contrast to the orange of pumpkin, and the heady flavors of mustard and panch phoron lend this dish added zing.

You Need:

• Pumpkin* – 300 grams
• Basale leaves – 250 grams (~1 packed cup when chopped)
• Tomato – 1
• Green chilies – 3 (adjust to taste)
• Salt – to taste
• Cumin powder – 1 teaspoon
• Red chili powder – 1/2 teaspoon
• Turmeric powder – 1/2 teaspoon
• Asafoetida powder – 1/4 teaspoon
• Bay leaf – 1
• Panch phoron – 1 teaspoon
• Mustard oil – 1 tablespoon

*I have used here what goes by the name disco pumpkin – it’s about 6-inches in diameter, with bright orange skin and flesh.

In the picture above: disco pumpkin, basale leaves, red chili powder, panch phoron, turmeric powder, green chilies.

How To Make Pumpkin Basale Leaves Curry:

Quarter the pumpkin. Deseed and peel.

Chop the pumpkin into large (~1.5 inch) cubes.

Destem the basale leaves and chop them roughly.

Make a slit in the green chilies.

Heat a tablespoon of mustard oil in a pan. When the oil is hot, add to it panch phoron. As soon as the panch phoron sizzles, add a bay leaf, asafoetida powder and slit green chilies.

Stir around for a few seconds, then add turmeric powder, give it and quick mix and immediately tip the chopped pumpkin into the pan. Stir so that the tempering coats the pumpkin cubes.

On medium heat, cover and cook for 5 minutes.

Mix in the other spices next: cumin powder, red chili powder.

Cook covered for another 2 minutes.

Add salt to taste and chopped basale leaves to the pan.

Cook uncovered on medium heat, stirring every other minute. After 6 minutes, add a sliced tomato.

Cook till the pumpkin is done and the leaves have wilted.

Kaddu poi (pumpkin basale leaves curry) is ready.

Serve kaddu poi hot with chapatis/rice, dal and bhujiya.

Meal below: rice, coconut grape salad, kala chana curry, chayote raita, kaddu poi.

Notes: