英和和英

語源

Borrowed from Bengali কাসুন্দি (kaśundi), from Prakrit *𑀓𑀸𑀲𑀫𑀤𑁆𑀤𑀻𑀆 (*kāsamaddīā) (compare Sanskrit कासमर्दिका (kāsamardikā)), from 𑀓𑀸𑀲𑀫𑀤𑁆𑀤 (kāsamadda, “Cassia spp.”), from Sanskrit कासमर्द (kāsamarda), from कास् (kās) +‎ मर्द (marda), literally “cough-crushing”. Doublet of kasamarda.

Compare Assamese কাহুন্দি (kahundi, “kasundi”), Hindi कसौंदी (kasaundī, “Cassia occidentalis”), Odia କାଶଣ୍ଡୀ (kāśaṇḍi, “Cassia sophora”), କାସୁନ୍ଦି (kāsundi, “kasundi”).

発音

• IPA: /kəˈsʊndi/, /ˈkʌsʊndi/

名詞

kasundi (countable and uncountable, plural kasundis)

1. A kind of Bengali pickle relish made with dried slices of green mango preserved in mustard and salt.
   • 1992, John Fuller, Edward Renold, “Meat, Poultry, and Game”, in The Chef's Compendium of Professional Recipes‎, 3rd edition, Butterworth-Heinemann, →ISBN, page 227:

     9 Adjust seasoning (including hot mango-kasundi) and remove surplus fat. / 10 Serve with plainly-boiled rice, separately.

   • 2012 December, Vikas Khanna, “Kasundi Jhinga: Mustard Prawns”, in My Great Indian Cookbook‎, Penguin Books Limited, →ISBN, page 67:

     I once set up a contest on my website, asking people to send in dishes that had kasundi as the main ingredient. The response I got was overwhelming and it was difficult to select a winner.

   • 2021 October 12, Cecily Wong, Dylan Thomas, “Pantry Staple: Mustard”, in Gastro Obscura: A Food Adventurer's Guide‎, Workman Publishing Company, →ISBN, page 172:

     Originally, only Brahmins (the highest Indian caste) were allowed to make the mustard sauce, but now it's open season for kasundi making. The spicy chutney is the preferred dipping sauce for fried foods, especially the beloved Bengali vegetable fritter, called a chop.