 #div class="mw-parser-output"#
#h4##span class="mw-headline" id="TEXT_47"#TEXT 47#/span##/h4#
#div class="verse"#
#dl##dd#komala nimba-patra saha bhājā vārtākī#/dd#
#dd#paṭola-phula-baḍi-bhājā, kuṣmāṇḍa-mānacāki#/dd##/dl#
#/div#
#h4##span class="mw-headline" id="SYNONYMS"#SYNONYMS#/span##/h4#
#div class="synonyms"#
komala—newly grown; nimba-patra—nimba leaves; saha—with; bhājā—fried; vārtākī—eggplant; paṭola—with paṭola fruit; phula-baḍi—a preparation of dāl; bhājā—fried; kuṣmāṇḍa—squashes; mānacāki—the food called mānacāki.
#/div#
#h4##span class="mw-headline" id="TRANSLATION"#TRANSLATION#/span##/h4#
#div class="translation"#
Amongst the various vegetables were newly grown leaves of nimba trees fried with eggplant. The fruit known as paṭola was fried with phulabaḍi, a kind of dāl preparation first mashed and then dried in the sun. There was also a preparation known as kuṣmāṇḍa-mānacāki.
#/div#
#h4##span class="mw-headline" id="PURPORT"#PURPORT#/span##/h4#
#div class="purport"#
We request our editors of cook books to add all these nice preparations described by the experienced author Śrīla Kavirāja Gosvāmī.
#/div#
#/div# |
#div class="mw-parser-output"#
#h4##span class="mw-headline" id="TEXT_47"#TEXT 47#/span##/h4#
#div class="verse"#
#dl##dd#komala nimba-patra saha bhājā vārtākī#/dd#
#dd#paṭola-phula-baḍi-bhājā, kuṣmāṇḍa-mānacāki#/dd##/dl#
#/div#
#h4##span class="mw-headline" id="SYNONYMS"#SYNONYMS#/span##/h4#
#div class="synonyms"#
#i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=komala&tab=syno_o&ds=1"#komala#/i# — newly grown; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=nimba&tab=syno_o&ds=1"#nimba-#a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=patra&tab=syno_o&ds=1"#patra#/i# — #i#nimba#/i# leaves; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=saha&tab=syno_o&ds=1"#saha#/i# — with; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=bhājā&tab=syno_o&ds=1"#bhājā#/i# — fried; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=vārtākī&tab=syno_o&ds=1"#vārtākī#/i# — eggplant; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=paṭola&tab=syno_o&ds=1"#paṭola#/i# — with #i#paṭola#/i# fruit; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=phula&tab=syno_o&ds=1"#phula-#a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=baḍi&tab=syno_o&ds=1"#baḍi#/i# — a preparation of dhal; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=bhājā&tab=syno_o&ds=1"#bhājā#/i# — fried; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=kuṣmāṇḍa&tab=syno_o&ds=1"#kuṣmāṇḍa#/i# — squashes; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=mānacāki&tab=syno_o&ds=1"#mānacāki#/i# — the food called #i#mānacāki#/i#.
#/div#
#h4##span class="mw-headline" id="TRANSLATION"#TRANSLATION#/span##/h4#
#div class="translation"#
Amongst the various vegetables were newly grown leaves of nimba trees fried with eggplant. The fruit known as paṭola was fried with phulabaḍi, a kind of dhal preparation first mashed and then dried in the sun. There was also a preparation known as kuṣmāṇḍa-mānacāki.
#/div#
#h4##span class="mw-headline" id="PURPORT"#PURPORT#/span##/h4#
#div class="purport"#
We request our editors of cook books to add all these nice preparations described by the experienced author Śrīla Kavirāja Gosvāmī.
#/div#
#/div# |
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