• 250g of chilies (green and of medium hotness)
  • 1 onion chopped longitudinally
  • 2 tomatoes
  • 250g Bhutani farmer's cheese*
  • 5 cloves of garlic, finely crushed
  • 3 leave of coriander
  • 2 tsp vegetable oil

  1. Cut chilies longitudinally (1 chili = 4 pieces). Put these chilis and chopped onions in a pot of water (approx. 400 ml).
  2. Add 2 teaspoons vegetable oil then boil on medium for about 10 minutes.
  3. Add tomato and garlic and boil for another 2 minutes.
  4. Add cheese and let it remain boiling for 2 - 3 minutes.
  5. Finally, add coriander and turn off the heat. Stir. Keep it closed for 2 minutes, and then serve.

Serve with red  or polished white rice, along with some other dish or dishes. This dish is considered very spicy by most non-Bhutani.

*Note: The cheese that is actually used cannot be found outside of Bhutan. It's a local farmer's cheese with a unique texture that doesn't dissolve when put in boiling water.
(You may like to try this with a Mexican cheese like Cotiji or Panela, or mix one with a mild Feta.)

Tip: The style of Bhutanese cooking is with minimal water. This concentrates flavours and nutrition elements. There is a risk that the food will dry and burn while cooking if the heat is unbalanced. Rather than try to balance the heat, the easier way is to add a dash of water if it appears to be drying. This can be done as many times as needed and is common practice for food preparers in Bhutan. The real trick is minimising the water amounts per addition so that the food is not diluted unduly when it's cooked.