HOW TO COOK BHUTAN'S EMA DATSHI | SHUTTERBOX FILMS

Heat butter in a pot over medium heat until melted.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.

Add chopped tomatoes and cook until softened, about 3-4 minutes.

Incorporate chopped ema and cook for 5 minutes until slightly tender.

Add datshi and water; stir to combine and bring to a simmer.

Season with salt and pepper to taste.

Add chopped cabbage, carrot, and green beans; stir well.

Cover and cook for 10-15 minutes until vegetables are tender.

Adjust seasoning if necessary and remove from heat.

Garnish with fresh coriander before serving.

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