"Ema Datshi" where the chili marries the Feta Cheese #Bhutanese #stew

I love Winter. Not because of the hoodies that I can wear but because I can bake so many things without getting all exhausted. Also, trying out various stews and soups in Winter is a different type of fun altogether. So, this time after getting the suggestion from a friend I thought of making Ema Datshi. This is Bhutanese Chili Cheese Stew where the flavors make love to each other in such a manner that you will love to have one more spoonful even after finishing a bowl full of it. Traditionally you should only use Feta Cheese in it but me being my, I have added some shredded cheese cubes along with the Feta.

On a chilled Winter morning, Ema Datsi can provide you the much needed warmth. The heat of the chilies will comfort you and if you just cannot live without meat then you can add shredded mutton/beef in it.

So, here goes the recipe of the National Food of Bhutan-

Before starting, I must tell you that the usage of chili depends on your heat tolerance. I love chilies but if you don't then you can simply use the bell peppers and a few green chilies.

Ingredients-

• 10-12 green chili
• 1-2 medium size green bell pepper
• 3-4 Thai Chili
• 2-3 Jalepeno
• 2 tomatoes chopped
• 2 tsp chopped cilantro leaves ( i love cilantro, you can skip it if you don't)
• 7-8 garlic cloves, minced
• 1 ta medium size sweet onion, chopped
• 1/2 cup water
• 200 gm Feta Cheese
• 2 cheese cube, shredded
• olive oil/ vegetable oil

Method-

• Cut the chilies lengthwise and remove the seeds. Remove the seeds from all the chilies, and bell peppers and cut them lengthwise.
• Boil the chilies and bell peppers in water and  olive oil for 8-10 minutes.
• Add the garlic, tomatoes and sweet onions in it. Boil for another 4-5 minutes.
• Add the cheese and simmer the flame in low. Cook it for 2-3 minutes. Do not let the cheese melt down completely.
• Mix the cilantro.
• Serve hot.