काँजी
Hindi
Alternative forms
- कांजी (kāñjī)
Etymology
Inherited from Sauraseni Prakrit 𑀓𑀸𑀁𑀚𑀺𑀅 (kāṃjia), from Sanskrit काञ्जिक (kāñjika), from Dravidian.
Pronunciation
- (Delhi) IPA(key): /kɑːn.d͡ʒiː/, [kä̃ːn.d͡ʒiː]
Noun
काँजी • (kāñjī) f (Urdu spelling کانجی)
- a kind of vinegar or sour gruel made by steeping rice or mustard seed in water and letting the liquid ferment; kanji
- rice water
Declension
| singular | plural | |
|---|---|---|
| direct | काँजी kāñjī |
काँजियाँ kāñjiyā̃ |
| oblique | काँजी kāñjī |
काँजियों kāñjiyõ |
| vocative | काँजी kāñjī |
काँजियो kāñjiyo |
References
- Dāsa, Śyāmasundara (1965–1975), “काँजी”, in Hindī Śabdasāgara [lit. “Sea of Hindi words”] (in Hindi), Kashi [Varanasi]: Nagari Pracarini Sabha, page 882
- McGregor, Ronald Stuart (1993), “काँजी”, in The Oxford Hindi-English Dictionary, London: Oxford University Press, page 185
- Platts, John T. (1884), “کانجي”, in A dictionary of Urdu, classical Hindi, and English, London: W. H. Allen & Co., page 807