Ema Datshi

Shopping list

• 400 g green chillies — halved lengthways and deseeded if preferred

  Sub
• 300 ml water

  Sub
• 2 tbsp vegetable oil

  Sub
• 1 piece onion — sliced

  Sub
• 4 clove garlic cloves — crushed

  Sub
• 2 piece tomatoes — chopped

  Sub
• 300 g feta cheese — crumbled (as substitute for traditional datshi cheese)

  Sub
• 3 piece spring onions — sliced

  Sub
• 1 tsp salt

  Sub

Step by step

1. 1

   Place the halved green chillies in a medium saucepan and add the water. Bring to a simmer over medium heat and cook for 8– 10 minutes until the chillies soften slightly.

2. 2

   While the chillies simmer, heat the vegetable oil in a frying pan over medium heat. Add the sliced onion and cook for 5 minutes until softened and translucent.

3. 3

   Add the crushed garlic to the onions and cook for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes and cook for 3– 4 minutes until they begin to break down.

5. 5

   Transfer the onion and tomato mixture into the saucepan with the chillies. Stir gently to combine.

6. 6

   Reduce the heat to low and add the crumbled feta cheese, stirring constantly until it melts into a creamy sauce, about 3– 4 minutes. Add a splash more water if the mixture becomes too thick.

7. 7

   Season with salt to taste and stir through the sliced spring onions.

8. 8

   Serve hot over steamed rice or with Bhutanese red rice if available.