VESAVARA is meat, cut into minute bits, added with spices like pepper, ginger etc, and roasted or fried. Vegetable vesavara is prepared with flour or pulses of various kinds, added with spices etc. Vesavara is hard to digest, is unctuous, increases strength and builds the body. Vesavara prepared from green gram and others is hard to digest and possess properties similar to the material from which it is prepared.
Eatables cooked by steaming, baked on hot mud or iron pan, in a vessel kept over a stove, inside a hearth and baked by placing on burning coal directly are easy to digest in the successive order of their enumeration. This means, eatables prepared directly over coal is easier to digest than eatables cooked by steaming.
MAMSA VARGA – (GROUP OF MEATS) : MRIGA VARGA (DEER ETC) :- Harina (antelope, fawn) Kuranga (type of deer), Arksa (white footed antelope) Gokarna (Deer antelop), Mrigamatrika (Red coloured hare like deer), Shasha ( rabbit), Shambara (deer with branched horns), Charushka (gazelle) sarabha (eight footed animal) Etc. are known as Mriga 43. These are different kinds of deer, antelope and bucks. Some of them are having horns, some are hornless, all of them are herbivorous and live in dry regions especially shrubby forests. In olden days they were being hunted mainly for food.