Undoubtedly the most famous dish in Bhutan. Primarily made with chilli and cheese. The cheese used in this is usually a homemade soft churpee. But since I don't have that at my disposal, I used kalimpong cheese which has been produced in kalimpong since the Jesuits established a diary here in the 19th century. This Gouda like cheese tastes a bit acidic and is not a smelly cheese, especially when it hasn't been aged.
INGREDIENTS
Kalimpong cheese
Radish
Potato
Dried red chilli
Green chilli
Spring onion
METHODS
- Heat 2 teaspoons of vegetable oil in a thick bottomed pan.
- Saute 2 cloves of crushed garlic and spring onion till it turns lightly brown.
- Add diced potatoes, radish and continue stirring.
- Add green chilli and red chilli.
- Add grated cheese and water and bring it to boil.
- After 10-15 minutes add salt to taste and turn off the flame.
Ready to eat
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