Dried green chillies with cheese

Ema Ngo-Kam Datsi

Dried green chillies, another way how we dry our chillies. “Ema Ngo-Kam” are fresh green chillies, cut lengthwise into quarter and then dried in the sun. 

Yet another delicacy comes into being with another drying technique :).
Never paid attention to them while at home, especially when you get fresh green chillies in abundance, but when you are away from home, these becomes a treasure and you learn to treasure them too :P.
These dried green chillies in particular holds a big place in my heart, as they were personally cut and dried by my MOM for ME. She took care to pick the best fresh chillies for me (trust me, she knows :)).
First time cooking “Ema Ngo-kam Datsi”, mom had meant to cook it like any other dried chillies for approx. 5 minutes, silly me.. cooked for more than 10 minutes 😛 (beginners excitement and foolishness).
Sharing my experience anyways. and you can decide for yourself to cook it for 10 or 5 minutes :P.
25 gr. Dried green chillies
200 ml water
1 tbsp oil
1 sprig of spring onion
14 gr. grated parmesan 
1/2 slice processed cheese
salt to taste
That is all the cheese i had in stock.
1. Rinse the chillies with cold water (had to sneeze a couple of times :P), half the spring onion lengthwise, wash and cut it as shown in the picture.

2. Throw them chillies in a pot, pour in water, salt and oil, cover and cook for 10 minutes. Give it a stir or two in between.
3. Lower flame and add the cheese and the spring onion, cover and cook for another 3 minutes.

4. Give it a gentle mix and serve with rice.


#please be careful not to touch your eyes or nose with your hands after your rendezvous with them chillies.
this is how i partied 🙂