Kewa Dachi for Dummies

(I apologise for not having a picture at the moment. But it looks like a Nepalese Ratatouille)

I have stepped foot in Nepal and roamed about in the famous Pashupati market for three hours but I have not been been to Nepal. Fortunately I have a Nepalese friend who is also a great cook who loves dishing up a dinner for me and is also quite adamant about telling me as much about his culture as he can.

So here is a recipe for the Nepalese dish Kewa Dachi. Kewa means potato and dachi means chilli. So brace up and keep a glass of water close by.

Things to borrow from neighbours:

a wok

a spatula

cheese (preferably of a local variety though I use Amul and Britannia because of lack of finances and availability)

8 to 9 green chillies

3 to 4 medium sized potatoes

2 tbsp refined oil

salt to taste (if you are using Amul or Britannia cheese slices remember it already contains some salt)

1 tsp turmeric powder

2 glasses of water apart from the one you will need after eating

How to go about it without getting worked?

1. Heat the oil in the wok

2. Slice the potatoes laterally so that you have circular pieces and place them in the oil.

3. Stir the potattoes so that they are not sticking together or to the bottom of the pan.

4. Put some salt and turmeric powder.

5. Slice the green chillies and put them in the wok. Remember to wash your hands after this.

6. Now pour the water into the wok and let the preparation simmer.

7. Once the potatoes have softened (which you can check by poking one with a fork) put 7 to 8 cheese slices (while not counting calories) into the wok.

8. Simmer till all the water has dried up and you have a cheesy dish left in the wok.

9. Relish with rice, bread.






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