 #div class="mw-parser-output"#
#h4##span class="mw-headline" id="TEXTS_15-16"#TEXTS 15-16#/span##/h4#
#div class="verse"#
#dl##dd#āmra-kāśandi, ādā-kāśandi jhāla-kāśandi nāma#/dd#
#dd#nembu-ādā āmra-koli vividha vidhāna#/dd##/dl#
#dl##dd#āmsi, āma-khaṇḍa, tailāmra, āma-sattā#/dd#
#dd#yatna kari' guṇḍā kari' purāṇa sukutā#/dd##/dl#
#/div#
#h4##span class="mw-headline" id="SYNONYMS"#SYNONYMS#/span##/h4#
#div class="synonyms"#
āmra-kāśandi — āmra-kāśandi; ādā-kāśandi — ādā-kāśandi; jhāla-kāśandi — jhāla-kāśandi; nāma — named; nembu-ādā — a preparation made with lime and ginger; āmra-koli — āmra-koli; vividha vidhāna — various preparations; āmsi — āmsi; āma-khaṇḍa — āma-khaṇḍa; tailāmra — mango within mustard oil; āma-sattā — āma-sattā; yatna kari'-with great attention; guṇḍā kari'-making into a powder; purāṇa sukutā — dried bitter vegetables such as bitter melon.
#/div#
#h4##span class="mw-headline" id="TRANSLATION"#TRANSLATION#/span##/h4#
#div class="translation"#
These are the names of some of the pickles and condiments in the bags of Rāghava Paṇḍita: āmra-kāśandi, ādā-kāśandi, jhāla-kāśandi, nembu-ādā, āmra-koli, āmsi, āma-khaṇḍa, tailāmra and āma-sattā. With great attention, Damayantī also made dried bitter vegetables into a powder.
#/div#
#/div# |
#div class="mw-parser-output"#
#h4##span class="mw-headline" id="TEXTS_15-16"#TEXTS 15-16#/span##/h4#
#div class="verse"#
#dl##dd#āmra-kāśandi, ādā-kāśandi jhāla-kāśandi nāma#/dd#
#dd#nembu-ādā āmra-koli vividha vidhāna#/dd#
#dd#āmsi, āma-khaṇḍa, tailāmra, āma-sattā#/dd#
#dd#yatna kari' guṇḍā kari' purāṇa sukutā#/dd##/dl#
#/div#
#h4##span class="mw-headline" id="SYNONYMS"#SYNONYMS#/span##/h4#
#div class="synonyms"#
āmra-kāśandi — āmra-kāśandi; ādā-kāśandi — ādā-kāśandi; jhāla-kāśandi — jhāla-kāśandi; nāma — named; nembu-ādā — a preparation made with lime and ginger; āmra-koli — āmra-koli; vividha vidhāna — various preparations; āmsi — āmsi; āma-khaṇḍa — āma-khaṇḍa; tailāmra — mango within mustard oil; āma-sattā — āma-sattā; yatna kari — with great attention; guṇḍā kari — making into a powder; purāṇa sukutā — dried bitter vegetables such as bitter melon.
#/div#
#h4##span class="mw-headline" id="TRANSLATION"#TRANSLATION#/span##/h4#
#div class="translation"#
These are the names of some of the pickles and condiments in the bags of Rāghava Paṇḍita: āmra-kāśandi, ādā-kāśandi, jhāla-kāśandi, nembu-ādā, āmra-koli, āmsi, āma-khaṇḍa, tailāmra and āma-sattā. With great attention, Damayantī also made dried bitter vegetables into a powder.
#/div#
#/div# |
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