Dried Korila and Cheese (Inkagurke/Scheiben Gurke und Käse)

Subject; Experiment Dried Korila

"Olochhoto" is what we call it. I have never tried dried olochhoto before, always enjoyed it fresh from moms kitchen garden. Being away means having to do with the dried ones, and you are lucky, if you at all get them here. My aunty was generous enough to share some with me. dried Olochhoto all the way from bhutan. I was excited yet unsure, but took the risk and happy with how it turned out (quite surprised that it cooked fast).

50 gr. Dried Korila
2-3 Tbsp Oil
1 tomato
1 chilli or more (dried or fresh)
400 ml water
40-50 gr. Feta Cheese
salt to taste

1. Soak the dried Korila in hot water for half an hour. 
2. Wash the tomato and chilli, half the chilli lengthwise and cut the tomato into slices.

3. Rinse the soaked Korila several times with cold water and transfer into a pot. Add water, oil and salt, cover and cook for 10 -15 minutes on a medium high heat.

4. Stir gently and throw in chilli, tomato and cheese, cover and cook further for 3 minutes until the cheese melts.

5. Give it a stir, adjust salt and enjoy.


Ref: Know the Plants of Bhutan by Ugyen Thinley

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