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The Blog: On Indian Simmer, Prerna Singh weaves together recipes from her central Indian heritage as well as dishes inspired by living in the US.
You’re from central India, according to your bio. What recipes come from where you grew up?
Yes, I was born in a small town in central India and grew up in a few others. I remember growing up hearing stories from my grandma that in yesteryears, soil in the region was not very fertile for several vegetable and fruit crops but was excellent for grains and lentil agriculture. So the regional cuisine greatly comprised dishes made with lentils, like spicy fritters made by soaking and then grinding several lentils—like gram, urad, moong, etc.—together into a paste. She would prepare Bharwan Baigan (Stuffed Eggplants) and Kaddu ki Sabji (Squash cooked with Fenugreek Seeds and Garlic) and would serve them for lunch with Mirch Ka Achar (Pickled Red Chili Peppers) and hot puffed Roti. Then Palak ki Kachori, Indian Stir-Fried Noodles and Jalebi were common for breakfast.