Ema Datshi (Chilli Cheese Stew)

Pronounced in the Dzongkha Language as E-ma Dar-tshil, this is the national dish of the Mountain Kingdom of Bhutan. Made in every household, this can be best had with rice, or if its made with thicker consistency, then goes well with bread too. The salted cheese and hot chillies strike a fine balance of flavours, while one can have different variants by adding other ingredients like onions, tomatoes, mushrooms, bell peppers, and even garlic.

Ingredients:

1 medium size onion(chopped lengthwise), 6 chillies(seeds removed, slit and cut into 1 inch pieces), 2 large tomatoes(chopped lengthwise), 75-100 gms of cheese.

1 tbsp Oil, salt to taste

Method:

Heat Oil in a pan, add the onions, and sauté on medium heat for 2 mins, 

add the chillies and further sauté for a minute.

Now add tomatoes, sauté for a minute, and then add 3 cups of water. Bring to boil, with a cover ON.

Now add the cheese and cook for about 5 mins, with a lid on, keeping low heat,  till the cheese melts. Add salt to taste, taking care since the cheese is salted.

Your Ema Datshi is ready to be served. Have it with steaming rice! Bon Apetit!