Rasz Potly Recipe

Rasz Potly is a healthy pie made from mustard leaves, tofu and vegetables. It was one of the interesting recipes at CIF Kitchen Khiladi Contest. It was created by Reshma Iyer, Amutha  and Supriya

Rasz Potly Recipe

Ingredients

1 bunch mustard leaves   
1/4 Large White Onion
2 Stalks of Celery
1 Large Carrot
4 Cloves Garlic
1 Tbsp Ginger
1 Tsp Grated Serrano Pepper
1 Medium Potato
1/2 Cup Frozen Peas
1/2 Cup Diced Tomato
1 Cup Tofu
1/4 Tsp Turmeric Powder
1 Tsp Garam Masala
1 Tsp Salt
1.5 Tbsp All-Purpose Flour
1.5 Cups Milk
1 Package Pillsbury Refrigerated Pie Crust

Method

Preheat Oven to 400 Degrees.

Step 1: Dice the Mustard leaf, carrots, celery, onions, potato, and tomato into small equally sized pieces. Finely dice the garlic and ginger. Cut the Tofu into 1/2” cubes.

Step 2: In a pot, heat about 3 – 4 Tbsp of extra virgin olive oil. Add in the garlic, ginger, peas, potatoes, onions, celery, carrot, and serrano pepper. Saute for about 7 – 8 minutes over medium heat until the veggies are softened. Make sure to keep a lid over the pot and stir occasionally so that the veggies don’t stick to the bottom.

Step 3: Next add in the salt, garam masala, turmeric, and tomatoes. Cook for another 2 – 3 minutes.

Step 4: Now add in the flour and stir to make sure that all veggies are coated and that the flour is cooked, about 2 minutes.

Step 5: Add in the milk and bring to a boil. Cook for another 5 – 7 minutes until the milk has thickened. Set aside.

Step 6: Add enough vegetable oil to coat the bottom of a frying pan. Add in theTofu and fry until golden brown on the edges on each side. Add into the veggie mixture.

Step 7: Grease the ramekins with butter and set aside.

Step 8: The pie crust package should come with 2 rolls. You will need one roll per ramekin. Cut each roll in half and squeeze it up into a ball. You will have to re-roll each ball to fit the ramekins. I made two 8 inch disks(one each for the bottom crust of the ramekin) and two 6 inch disks(one each for the top crust). Now take the 8 inch disk and press it to fit into the bottom of the ramekin.

Step 9: Add equal amounts of the pie filling to each ramekin and then cover with the 6 inch disk and crimp the edges together with the bottom crust.

Step 10: Bake for 25 – 30 minutes until the crust is golden brown.

Step 11: Serve hot!

Yum yum…..

Rasz Potly

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