Ema Datshi

Ingredients

8-10 green chilies (or a mix of green and red chilies), sliced lengthwise
1 large onion, thinly sliced
2 cloves garlic, minced
2 large tomatoes, chopped
1 cup water
1 cup crumbled or grated feta cheese (or traditional Bhutanese cheese, if available)
2 tablespoons butter
Salt to taste

Slice the green chilies lengthwise. You can remove the seeds if you prefer a milder dish.

Thinly slice the onion and mince the garlic.

Chop the tomatoes.

In a large pot or saucepan, melt the butter over medium heat.

Add the sliced onions and minced garlic. Saut√© until the onions are soft and translucent.

Add the chopped tomatoes and sliced chilies to the pot. Stir well to combine.

Pour in the water and bring the mixture to a boil.

Reduce the heat to low and let it simmer for about 10-15 minutes, or until the chilies are tender.

Add the crumbled or grated feta cheese to the pot. Stir gently to combine.

Continue to cook for another 5-10 minutes, or until the cheese has melted and the mixture is creamy.

Season with salt to taste.