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It was the most translated ancient Indian text in the medieval era, having been translated into about forty Indian languages and two non-Indian languages: Old Javanese and Arabic.The text fell into obscurity for nearly 700 years from the 12th to 19th century, and made a comeback in late 19th century due to the efforts of Swami Vivekananda and others.Planetarium shows, hands-on crafts, lectures and musical performances round out the offerings. Several important ancient Sanskrit works are ascribed to one or more authors of this name, and a great deal of scholarship has been devoted over the last century or so to the issue of disambiguation.To make Ghugni Chaat, dried yellow peas are soaked overnight and pressure cooked until soft and almost mushy and then simmered in a spicy and sour gravy of finely chopped onions, tomatoes, ginger and a special spice blend called Moodi/Bhaja Masala.A traditional Ghugni is made with dried yellow peas, sold as va Tana in Indian groceries in the lentil and bean aisles.This Patañjali's oeuvre comprises the sutras about Yoga (Yogasūtra) and the commentary integral to the sutras, called the Bhāṣya.
Whether the two works, the Yoga Sutras and the Mahābhāṣya, are by the same author has been the subject of considerable debate.
The authorship of the two is first attributed to the same person in Bhojadeva's Rajamartanda, a relatively late (10th century) commentary on the Yoga Sutras, as well as several subsequent texts.
As for the texts themselves, the Yoga Sutra iii.44 cites a sutra as that from Patanjali by name, but this line itself is not from the Mahābhāṣya.
5th century) that speaks of an expert in yoga, medicine and grammar who, however, is not named.
No known Sanskrit text prior to the 10th century states that the one and the same Patanjali was behind all the three treatises.
This 10th-century legend of single-authorship is doubtful.