Lord Caitanya's Prasadam Pastimes, Part 5

BY: SUN STAFF

Bhaktivedanta Book Trust


Dec 21, CANADA (SUN) — The Sankirtan travels and prasadam pastimes of Sri Caitanya Mahaprabhu.


Traveling through Jharikhanda Forest

"After attending the Ratha-yatra ceremony of Sri Jagannatha, Sri Caitanya Mahaprabhu decided to start for Vrndavana. Sri Ramananda Raya and Svarupa Damodara Gosvami selected a brahmana named Balabhadra Bhattacarya to personally assist Sri Caitanya Mahaprabhu. Early in the morning before sunrise, the Lord started for the town of Kataka. North of Kataka, He penetrated a dense forest and visited many tigers and elephants, whom He engaged in chanting the Hare Krsna maha-mantra. Whenever He had a chance to visit a village, He would beg alms and acquire some rice and vegetables. If there were no village, He would cook whatever rice remained and collect some spinach from the forest to eat. Sri Caitanya Mahaprabhu was very pleased with the behavior of Balabhadra Bhattacarya.

In this way the Lord passed through the jungle of Jharikhanda and finally reached Varanasi."

Caitanya-caritamrta, Madhya lila Summary

"Balabhadra Bhattacarya used to cook all kinds of vegetables gathered from the forest, and Sri Caitanya Mahaprabhu was very pleased to accept these preparations.

Balabhadra Bhattacarya used to keep a stock of food grains that would last from two to four days. Where there were no people, he would cook the grains and prepare vegetables, spinach, roots and fruits collected from the forest.

The Lord was always very happy to eat these forest vegetables, and He was even happier when He had an opportunity to stay in a solitary place."

Caitanya-caritamrta, Madhya lila 17:62-64
Bhaktivedanta Book Trust. HDG A.C. Bhaktivedanta Swami Srila Prabhupada.


Wild Spinach Sabji

    1 bulb of fennel
    1 inch fresh ginger
    tsp. asafoetida
    1 tsp. saunf (fennel seeds)
    2 bunches fresh spinach
    3 finely diced dry red chillis
    2 tsp. kasoori methi (dried fenugreek leaves)
    Salt to taste

Cut the fennel bulb into small pieces, and sautee until soft and set aside. Heat ghee and add ginger, asafoetida, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 minutes of frying, add salt, the dried chillies, and the fennel pieces. Mix evenly, and add the kasoori methi - then fry for a few minutes. Add a little water, as needed.




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