Surprisingly, I found out that I like this dish as a main course as well as a side dish. Easy to prepare, fast to cook and just melts in your mouth. Those who do not like cheese need not go further.
It took almost a whole year to make myself love this extraordinarily rich dish. At the first instant I stayed away because of the look only. Then slowly, as I love cooking (never tired of experimenting actually) I tried my own way, and I made myself love it.
You can find varieties of datshi in Bhutan.the most popular are emma (chili) datshi, mushroom datshi, mix vegetable datshi and khewa (potato) datshi.
Emma datshi is full of chilies, it is hot!! For those who love chili, this is the best and for the rest, better to try with capsicum.
NOTE: (THESE ARE MY OWN WAY, NOT TRADITIONAL BHUTANESE METHOD).
7/8 green chilies (big ones)/ capsicum
1 big potato (sliced)
2 pinch turmeric powder
1 big tomato (chopped/sliced)
Salt to taste
1 tbsp butter
2 cups water
1 big onion (chopped/sliced)
- For thin long chilies, increase the quantity. Sliced into halves, remove seeds and soak into water for 5 minutes.
- For big chilies/capsicum, cut into quarters, remove seeds and soak into water for 5 minutes.
Heat the butter in a deep bottom pan. Leave the cheese aside and add the ingredients altogether. Fry it in reduced flame covered tightly for about 10 to 20 minutes. When the potato is properly cooked and the tomatoes are reduced to puree, add the cheese and sprinkle water. Cover and cook for 2/3 minutes. Mix the curry thoroughly with the melted cheese and add the remaining water. Bring to a boil and its ready.
Garnish with coriander leaves.
- According to your choice you can add more cheese and water to bring thick or thin gravy.