Bhutan – Ema Dhastsi

www.myhungrytum.com

Ingredients:

250g of chilies (green and of medium hotness) Thai green chilies with seeds intact

1 Onion chopped longitudinally = from top to bottom instead of across the grain (I think this helps the
onions maintain integrity while cooking?)

2 Tomatoes

250g Danish Feta Cheese

5 cloves of Garlic, finely crushed

3 leaves of Coriander(Cilantro)
2 tsp Vegetable Oil

Preparation:

Cut Chilies longitudinally (1 chilli = 4 pcs). Longitudinally = the long way rather than across the grain.

Put these Chilies and chopped Onions in a pot of water (approx. 400 ml) or 1.75 cups (Damn us
Americans for needing the conversions for metric!!)

Add 2 teaspoons Vegetable Oil. Then boil in medium heat for about 10 minutes.

Add tomato and garlic and boil for another 2 mins.

Add Cheese and let it remain for 2-3 mins.

Finally add coriander and turn off the heat. Stir. Keep it closed for 2 mins.

Serves 3 (I found this odd! Why not 4 or 2 why 3?)

Serve with a generous portion of red rice (click here for more VERY INTERESTING info on Red Rice) or
polished white rice(I chose Jasmine which is as close as I have to a regional rice. If you clicked the link,
you will see why I did not get the red rice. Namely I cannot easily buy it here.).

Recipe Source: http://recipes.wikia.com/wiki/Ema_Datshi