| Prep Time | Cook time | Total Time |
|---|---|---|
| 5 Mins | 15 mins | 20 mins |
Ema Datshi, the national dish of Bhutan is a deliciously spicy
stew made of chili peppers, onions and locally produced yak
cheese.
Course: Soup
Cuisine: Asian, Bhutanese, Vegetarian
Servings: 2 people
Author: Nisha Ramesh
Ingredients
- 10 oz. chili peppers (spicy Thai
green/red chilies and jalapeño) - 1 red onion , sliced
- 1 tomato , sliced
- 3 cloves garlic , crushed
- 3 cloves garlic , crushed
- 10 oz cheese , grated (a combination
of feta, cheddar or farmers cheese) - Salt to taste
- 1 cup water (to cook the veggies)
Instructions
- Heat a pan and add butter. Add the sliced onion, tomato and chillies. Give
them a quick toss and the water. Season them with salt. Cover and cook
until the peppers become tender. - Turn off the flame and add the cheese and let it melt in the residual heat.
- Serve it over a bed of red or white rice.
Recipe Notes
For a flavorful dish, use a combination of chillies like Anaheim, jalapeño, and
green chilies (Thai or Indian variety).
Increase or reduce the amount of chillies based on your tolerance for heat. You
can also remove the pith and ribs to reduce the heat quotient
You can use any type of cheese especially one that melts. Avoid using stringy
cheese like mozzarella. A combination of farmer’s cheese, blue cheese & cheddar
would be good.
| Taste |
|---|
| salty |
| savory |
| bitter |
| sweet |
| Nutrition facts | ||
|---|---|---|
| per serving per 100g | ||
| Amount Per 1 Serving | ||
| calories | 616.31 Kcal (2580 kJ) | |
| Calories from Fat | 404.58 Kcal | |
| % Daily Value* | ||
| Total Fat | 44.95g | 69% |
| Cholesterol | 94.7mg | 32% |
| Sodium | 1647.82mg | 69% |
| Potassium | 438.14mg | 9% |
| Total Carbs | 28.45g | 9% |
| Sugars | 0.48g | 3% |
| Dietary Fiber | 2.1g | 8% |
| Protein | 26.29g | 53% |
| Vitamin C | 7.2mg | 12% |
| Iron | 2.2mg | 12% |
| Calcium | 58.6mg | 6% |