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
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
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!