Manisha Das
Start by heating a pan over medium heat.
Add the sliced tomatoes, onion, capsicum, red chili peppers, slit green chilies, and garlic cloves to the pan.
Sprinkle in salt and black peppercorns.
Drizzle oil over the vegetables and add one cup of water.
Increase the flame to high, cover the pan, and let it boil for about 10 minutes, stirring occasionally.
Once the vegetables are cooked, reduce the heat to medium. Add butter and grated cheese, mixing well until the cheese melts and the gravy thickens.
Ema Datshi is ready to be served! Enjoy it with rice or chapati.