Bhutan's national dish: whole green and red chillies simmered in melted farmer's cheese, fiery and rich, eaten with red rice at almost every meal in Bhutanese homes.
Soften the base
Melt the butter in a pot and add the onion, cooking until it softens.
4 minAdd chillies and tomato
Add the halved green and red chillies and the chopped tomato, and stir them into the onion.
2 minSimmer with water
Pour in the water, add salt, cover, and simmer until the chillies soften but still hold their shape.
Melt in the cheese
Crumble in the datshi and stir gently until it melts into a thick, creamy sauce coating the chillies.
Serve hot
Serve immediately, hot, with steamed red rice.
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