Most of my friends are thinking that I am passionate about cooking, since I started a food blog and all. But the truth is far from that. I don’t like spending a lot of time cooking at all! My tendency is to cook as quickly as possible, clean, and then get out of the kitchen. But mind you, I don’t want to compromise on the taste. Any dish that tastes good with the least amount of cooking time is my type of dish. If I spend more time in the kitchen, then I get really cranky :)
My husband, on the other hand, thinks cooking is cathartic, even though he hardly cooks! But me, no. I am happy spending the least amount of time cooking. I am obsessed with getting the taste right though. It bothers me when I cannot make the perfect pulav, or perfect chapathi.. So I end up trying it many many times, till I am satisfied with the taste.
Ennegayi is one such dish on which I have worked very hard to get the taste right. It took me a lot of effort to perfect the skill. Even though making this dish takes a lot more time than I am willing to spend in the kitchen, the taste is very well worth the effort.
I make two versions of this, one as taught by my cousin Chethana, and other from the link my friend Veena suggested. Both very different, yet equally tasty.
This is the latter version. I will also post the first version sometime.