Ingredients :
- 12 chilis serrano or Thaï
- 2 jalapeno chili
- 3 tablespoons of ghee
- 1 onion, chopped
- 3 mushrooms diced
- 4 cloves garlic, minced
- 2 tomatoes, peeled and diced
- 2 tablespoons of finely chopped ginger
- 2 teaspoons of salt
- 1 cup of feta or crumbled farmer cheese
- 1 cup of fresh cilantro chopped
Preparation :
Cut the chilis lengthwise and remove seeds under running water. Coarsely chop all the chilis and reserve.
Cook onion, mushrooms and garlic over medium heat for about 5 minutes until onion is translucent. Add the chilis, tomatoes, ginger and salt, mix well and cook for about 7-10 minutes, until chilis are slightly scorched, then add cheese and cook, stirring constantly until melted.
Garnish with cilantro and serve warm or lukewarm with rice.
Anecdotes : The Emedaste is the national dish of Bhutan, there are many variety. Here, the chilis is used as a vegetable not a spice.
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