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Āyurviśva Online Issue No 7 www.ayurvedaprabodhini.com

Publisher and Editor PUNARVASU AYURVEDA PRABODHINI, PUNE

Āyurviśva Online Issue No. 7

Diet Issue

SPECIAL EDITION – VEGETABLES

Publisher and Editor

PUNARVASU ĀYURVEDA PRABODHINI, PUNE

Chief editor – Vd Shrirang S. Galgali

Visit us at – www.ayurvedaprabodhini.com

An Ayurveda Awareness Initiative




TRANSLITERATION KEY (IAST)

VOWELS -

a ā I ī u ū ṛ ṝ अ आ इ ई उ ऊ ऋ क

ḷ ḹ e ai o au aṃ aḥ am

ऌ ख ए ऐ ओ औ अं अः अँ

CONSONANTS k kh g gh ṅ c ch j jh ñ क ख ग घ ङ च छ ज झ ञ

ṭ ṭh ḍ ḍh ṇ t th d dh n

ट ठ ड ढ ण त थ द ध न

p ph b bh m y r l v

ऩ प फ ब भ म य र ल

ś ṣ s h ḻ kṣ jñ

ळ ऴ व श ऱ ष स

Translation done by Vd. Priya Nene



The search for food and water has been the most basic of quests since the beginning of the

human race. Life is dependent on the availability of food and water.

The most ancient ancestor of man, the Negroid had no knowledge of farming skills. His diet

mostly consisted of wild fruits, tubers, roots and different kinds of beans which he collected or

gathered with the help of extremely primitive tools prepared from stone and wood. The ancestor

of man was a vegetarian, who later began consuming non-vegetarian food.

Several centuries later when hunting, gathering and leading a nomadic life started becoming

difficult, man made an effort to settle down. He worked on his knowledge of farming, studying

the seeds, the art of sowing, tending, reaping and watering. Slowly, man perfected the art of

farming and settled down in small groups or communities. The history of mankind from the early

hunter gatherer days to the present state of the civilization is an extremely interesting study.

Vegetables have been a part of human diet since these ancient times or the early hunter- gatherer

stage of human evolution. The pre-Vedic history mentions the use of vegetables like jackfruit,

gourds like snake gourd, tubers and different kinds of roots, lotus seeds and tubers, pumpkins

and brinjals as food substances. The Vedic period describes the use of cucumber, lotus seeds and

tubers, woodapple, bottle gourd etc. The main spices used during this time included turmeric,

mustard, basil, dry ginger and nimbuka (dried lemon rind).

The use of green leafy vegetables is evident primarily after the era of Buddha. The Kautilya

Arthashastra uses the word ‘haritaka’ for all the fruit vegetables and green vegetables together.

Even though green leafy vegetables were included as a part of diet in the era of Buddha, these

were used in very small proportions and hence have not been mentioned in detail. Ancient

Indians preferred the use of fruits which could be used as vegetables, than the use of leafy

vegetables.

The Ayurvedic texts offer a detailed and scientific description of a range of different fruit

vegetables, green leafy vegetables, tubers, roots, and beans. The words ‘śāka’, ‘haritaka’ and

‘śigru’ have been used as collective nouns which refer to all kinds of edible vegetables.

शाकाख्यं पत्रपुश्पादि ! - Amarkoṣa (Vanauṣadhi Varga 4/ 136)

The shaaka types described in the Ayurvedic texts are classified into ten different types of roots,

leaves, buds, pollens, fruits, stem, bark, and fruit kernels.

A vegetable thus includes a range of different parts of plants and hence cannot be precisely

defined. Modern science too defines vegetables as ‘edible part of plants’. However, more than

science, it is tradition which has defined the use of different plant parts as ‘edible’. Hence, we

find a myriad of different recipes prepared from different parts of plants and the use of variety of

spices prepared all over the world. The food culture of a region evolves gradually over a period

of time, maintaining these traditions for generations together. The reasons behind a particular



tradition followed by a community lie in various geographical, physical, economical, hereditary,

religious and several other factors which influence the eating habits and preferences of the

people of that community. It can be presumed that the extensive use of vegetables in the Indian

subcontinent may also have been the result of such fundamental factors.

Different parts of plants like flowers, leaves, fruits, stem and tubers are progressively more

difficult (heavy) to digest. The tuber is the part of the plant is the heaviest to digest, whereas the

flowers are the easiest to digest. Similar to the elements of māmsa and śukra in our body, the

fruit and tubers of plants also manifest from the predominent combination of the prithvi and jala

mahābhuta. Hence, the consumption of fruit vegetables and tubers or roots is justified in the hot

and arid regions (since the cooling, fluid and other such attributes of these plant parts help

counter the excess heat of the region). The tubers are very heavy to digest and cannot be

particularly called as ‘tasty’, which might also have been the reason behind the extensive use of

fruit vegetables in the diet of the ancient Indians.

The green leafy vegetables lead to the aggravation of the vāta doṣa and create anomaly in the

rakta dh ātu. The consumption of leafy vegetables is advocated by the modern nutritionists

especially for the vitamins and minerals we get from them and also as raw salads, that form an

important part of diet for patients suffering from obesity. Science advocates the consumption of

green leafy vegetables because of its high calcium and iron contents. However, it should be

noted that instead of consuming the green leafy vegetables in excess amounts, these vitamins and

minerals can also be obtained from various other food substances like pomegranate, beet root,

millets, red pumpkin, apples, milk and cabbage.

Observing the life cycle of the leafy vegetables brings us to understand that these vegetables are

themselves endowed with a very short life span. Would it then be possible that the green

vegetables bear an ablity to enhance the life in other organsims which consume these vegetables?

This thought appears in conjuction with the ‘ lok-puruṣ siddh ānt’ mentioned in the ayurvedic

texts.

The attributes of any vegetable are also dependent on the way it is cooked and the different

ingredients used while preparing it. Vegetable recipes made by adding Bengal gram flour are

heavy to digest and tend to aggravate the vāta doṣa and cause bloating. Recipes prepared with

curds or butter milk are excellent for enhancing the digestive capacity but are not advisable for

the patients of amlapitta. The process of steaming makes the vegetable light to digest. Shallow or

deep fried vegetable preparations are contraindicated in patients suffering from skin diseases,

hyperacidity and diseases of the throat and eyes.

Children and age old individuals should ideally avoid all kinds of raw vegetables, salads and

green leafy vegetables, especially in the rainy season.



Similar to the description of pesticide infested fruits, the vegetables are also sprayed with

different kinds of harmful pesticides and insecticides to increase produce. Tomato and celery are

the most common vegetables to be sprayed with pesticides. Meticulous cleaning of green leafy

vegetables before cooking or consumption is also extremely important.

Modern nutritionists promote the intake of about 4 ½ cups of raw fruits or vegetables in one day

to fulfill our daily requirement of vitamins and minerals. Such a broad and oversimplified view

of the human body, treating it more as a ‘chemical entity’ than a biological living organism

seems absurd. Would ‘science’ justify such a random, rough generalization of the attributes of all

the edible substances which are essential for the nourishment and growth of this highly complex

structure of human body? The science of nutrition should be about a comprehensive

consideration of all importan t factors like interaction between the attributes of two different

substances, different kinds of process used for preparing these substances and their effect on the

attributes, and the individual constitution of the person who consumes the food.

Hence, the advice on nutrition as per ayurvedic principles based on a detailed understanding of

an individual ’s constitution and the attributes of food substances seems more appropriate. It

should also be noted that the attributes of different vegetables mentioned herein shall thereby be

scientific and their consumption calls for a due consideration to the individual constitution of the

person who consumes them.

SNAKE GOURD

(Trichosanthes cucumerina)

The snake gourd is a creeper that bears fruit during the months of July or August. These creepers

are planted in the kitchen gardens in the Konkan area and give ample produce when properly

tended to. The states of Assam, West Bengal and Uttar Pradesh produce large amounts of snake

gourd.

The snake gourd is a very healthy vegetable and is a tasty ingredient of many food recipes. There

are two prominent species of snake gourd; one that tastes a bit sweeter while the other is quite

bitter. The attributes of both these types are very similar.

The snake gourd is digestive in attribute, is itself easy to digest and aids the process of digestion.

It is snigdha (~ oleaginous), uṣṇa (hot), and helps pacify all the three doṣa, that is maintains the

optimal balance of all the three doṣa in the body.

The roots of snake gourd facilitates the excretion of fecal matter, the leaves are known to pacify

the pitta doṣa, while the fruits help in pacifying all the three doṣa. The stem of snake gourd

pacifies the kapha doṣa.



The snake gourd helps to eliminate the anomalous pitta doṣa from the body by way of virecana

or induced loose motions, in case of patients suffering from ailments like fever, chronic fever,

ascites and jaundice. The decoction of snake gourd along with kadhechirāyita (Andrographis

paniculata) helps to induce loose motions and thereby reduce the severity of fever.

Roots of snake gourd can be added to water and sugar and administered to patients suffering

from pittaja jvara (~ fever caused due to the anomaly of pitta doṣa).

The text Bhavaprakash states that the snake gourd is good for the heart (hrudaya). The medicine

helps to maintain the balanced state of all the three doṣa and also imparts strength to the maamsa

dhātu and hence is described to be beneficial to the heart.

The snake gourd is snigdha and uṣṇa in attributes and imparts virility and strength to the body

hence, it is administered to the patients suffering from diseases caused due to the vāta doṣa, to

pacify the vāta doṣa and alleviate debility. The juice of snake gourd, dry ginger and honey is a

combination useful to treat the diseases of the kapha doṣa. It helps digest the kapha doṣa with

the help of snigdha and uṣṇa attributes and also helps clear the bowels by facilitating the

excretion of fecal matter and alleviates constipation.

The leaves of both the sweet variety of snake gourd and its bitter variety can be administered

along with leaves of nīm (Azhadirachta Indica) to treat nausea and vomiting. Decocotion of

snake gourd is also effective against diseases like ascites, jaundice and those caused by the

anomaly of the pitta doṣa.

The leaves of snake gourd are effective in treating abdominal worm infestation. The bitter

attribute of the gourd also helps treat skin diseases. Bitter variety of snake gourd administered to

treat emesis helps in pacifying the pitta doṣa, eliminates the anomalous kapha doṣa and helps

treat the diseases caused due to it.

The snake gourd is also referred to as ‘kāsabhanjana’ in the texts. Kāsabhanjana implies the

medicine which eradicates the disease ‘kāsa’, characterized by incessant bouts of coughing.

Snake gourd helps to induce emesis which helps eradicate the augmented kapha doṣa. The

snigdha and uṣṇa attribute help in restoring the normal course of the vāta doṣa

(vātānumlomana).

The snake gourd is referred to by the alternative names such as ‘patola, tikta, pānduka,

kuṣthaha’ in the Ayurvedic texts.



SPINACH

(Spinacia oleracea)

This green leafy vegetable called ‘spinach’ has gained immense popularity after the famous

animation cartoon of ‘Popoye – The sailor man’. The restaurant culture has also brought together

a range of Indian cuisines and made popular the Punjabi dishes like pālak-paneer or alu-pālak,

and the pālak parāthā. The recipes like pālak puri, pālak parāthā also forms the favorite of

many kids and adults alike.

Spinach grows almost in all types of terrain, except the extremely sandy and arid lands. The

shrubs of spinach are grown in India and western countries since many centuries. The shrubs are

only about a foot in height, with hollow, long stems and deep green, soft, fleshy and triangular

leaves.

Spinach invariably ranks amongst the best of green leafy vegetables for its health benefits and

the leaves exhibit medicinal properties too.

The vegetable is known as ‘pālakyā’ in Sanskrit and is known for its vāta and kapha aggravating

and cooling attributes. It is heavy to digest and produces a lot of gas in the stomach. The text

Bhāva Prakaś describes the constipating attribute of spinach. The Sushruta samhita describes it

as dry and beneficial to treat the kapha and pitta doṣa.

The leaves are easy to cook and the residual water on the leaves after washing them clean is

enough for cooking these to prepare different vegetable recipes.

The vegetable is easy to digest and hence keeps the digestive organs active. The seeds of spinach

facilitate the excretion of fecal matter and hence are beneficial in the diseases of the liver and

anomaly of the pitta doṣa. It also helps treat the diseases like asthma caused due to the anomaly

of kapha doṣa.

Decoction prepared from all the parts of the spinach shrub is useful to treat the diseases of the

throat and the lungs. A poultice of ground leaves of spinach is helpful to treat abscess and boils.

The high levels of iron and copper in spinach renders it beneficial in treating deficiencies in the

body and aid in the treatment of diseases like pāndu (~ anemia). It nourishes the rakta dhātu and

imparts strength to the bones. Juice of spinach leaves is extremely nutritious and can be

administered to children by parents who cannot afford to give milk to their children. The green

leaves of spinach are considered to be the channels of life energy.

The vegetable, in spite of all its attributes should be avoided in the rainy season because of its

vāta aggravating properties. The leaves of spinach may host a lot of insect eggs and pests and

hence it is advisable to consume it only after washing with hot water.



FENUGREEK

(Trigonella foenumgraecum)

The fenugreek, commonly known as ‘methi’ is a very well known green leafy vegetable. The

leaves are used as vegetable, while the seeds are used for tempering different dishes to enhance

flavor. The vegetable is available all throughout the country. The wild variety of fenugreek,

commonly referred to as red fenugreek is inferior in attributes. The attributes and the medicinal

applications of the leaves of this vegetable have been discussed here.

The leaves of fenugreek are small and generally present in groups of three. The shrubs are small

and the vegetable is generally sold in bunches of several small shrubs together.

The attributes of this vegetable are spicy, hot, dry, light and easy to digest; it aggravates the pitta

doṣa but imparts strength to the heart. Fenugreek is well-known for its ability to pacify the vāta

doṣa. According to the Sushruta samhita, the seeds of fenugreek pacify the pitta doṣa and help

cleanse the rakta dhātu, pacify the vāta doṣa, nourish and strengthen the body. These also

enhance virility in males and increase the flow of milk in lactating mothers. Hence, the mothers

of the new born are advised the intake of lāḍu prepared from fenugreek seeds. The fenugreek

seeds induce contractions of the uterus and help clean the uterus post parturition; these also help

enhance the digestive strength of the body.

The lāḍu prepared from fenugreek seeds are consumed by many for their health benefits. They

are beneficial in the cold seasons and in the patients suffering from aggravation of the vāta doṣa.

The leaves of fenugreek also exhibit similar properties and hence the consumption of this

vegetable is advisable during winter seasons. The leaves help in eliminating gas and alleviate

pain.

The vegetable preparation of fenugreek is generally prepared along with green gram. The

vegetable preparation of tender leaves helps alleviate constipation and is hence useful in piles or

hemorrhoids. Some experts advise the intake of juice of fenugreek leaves along with coarse

sugar and kāt (powdered extract of Acacia catechu) to treat bahumutratā (~ polyurea).

Even though the fenugreek has several beneficial properties, it should also be remembered that it

may aggravate the symptoms in patients suffering from some skin diseases and cannot be

tolerated by individuals of the pitta constitution. Some patients may complain of burning

sensation and headache caused after the consumption of fenugreek in the summer season.

It is always advisable to exercise discretion while consuming the vegetable despite its beneficial

attributes.



RADISH

(Raphanus sativus)

The radish is a root vegetable with a very strong and pungent odor. The odor is evident even

when it is used as one of the ingredients for preparing recipes like vegetable side dish, salads, dāl

or parāthā. The root and leaves of radish are both edible and used for preparing different dietary

recipes.

The Bhav Prakash text describes two varieties of radish, the smaller one is referred to as

‘mulaka’ while the larger variety is called ‘Nepal mulaka’.

The attributes of radish are – easy to digest, imparts taste to the mouth, maintains a balance

between all the three doṣa and enhances the quality of voice. It can be administered to patients

suffering from fever, asthma and certain diseases of the eyes.

The larger (wild) variety of radish or is uṣṇa, heavy to digest and disturbs the balance between

the doṣa. Radish can be served raw as a part of vegetable salad along with some seasoning to

enhance taste. Individuals suffering from indigestion, diseases of the digestive system, hyper

acidity are advised against the consumption of raw radish or any vegetable preparation of radish.

The radish is known to dissipate the augmented kapha doṣa and hence is advisable for patients

suffering from cough and cold. Constipation caused due to chronic indigestion can also be

treated with the daily intake of vegetable preparation of radish.

Caraka and Sushruta samhita describe the use of radish in the diseases like diabetes, urinary

diseases, hiccups, pain in the abdomen and edema. Consumption of vegetable preparation of

radish is advised in patients suffering from enlargement of spleen.

BRINJAL/ AUBERGINE/ EGG PLANT

(Solanum melongena)

The brinjal is perhaps the most misunderstood vegetable in terms of its attributes. The gas

causing or bloating property of brinjal can be termed as one of the biggest myths. Any individual

suffering from digestive problems is first advised against the consumption of brinjal, and

surprisingly so when the ancient cookery textbooks eulogize the brinjal as one of the favorite or

the king of vegetables.

This write up would serve as an eye opener and help us learn the beneficial properties of this

tasty vegetable. The brinjal is referred to as ‘vruntāka’ in Sanskrit, ‘baingan’ in Hindi and



‘vānga’ in Marathi. The brinjal is grown in almost all parts of India and the tree bears fruit in

both the seasons of winter and summer. The brinjals are available in two varieties each as per

color and shape – the black (deep purple) and the whitish variety, and the oblong and the round

variety. The brinjals with too many seeds are not edible and may be poisonous.

The vegetable, also known as ‘balāsaghna’ or that which pacifies the kapha doṣa should ideally

be consumed at the start of ‘vasant rutu’ or the spring season. The brinjal is madhura, uṣṇa,

tīkṣṇa and even when it exhibits the attribute of kaṭu vipaka (~ kaṭu after effect post digestion),

it does not aggravate the pitta doṣa. The brinjal pacifies the vāta doṣa, helps treat fever, enhances

the appetite and is easy to digest. Large brinjals which are stale or old and are roasted directly on

fire are known to aggravate the pitta doṣa. These help eliminate the anomalous kapha, meda,

vāta and āma doṣa (~ improperly digested food material) from the body.

Tender and fresh brinjals help eliminate all the anomalies and maintain a balance in the doṣa.

Brinjals added with oil and salt are oleaginous and difficult to digest. Brinjals are also diuretic

(increase the amount of urine excreted). Tender brinjals, roasted on fire and mixed with honey

are known to induce good sleep. Likewise, tender brinjals along with jaggery are known to be

beneficial for patients suffering from chronic malaria.

Regular consumption of brinjal, and a bit of jaggery along with bread (bhākri) made from millets

helps maintain the strength and energy of the body. This combination should however be

avoided by people with uṣṇa prakruti (~ constitution).

It comes as a surprise, the way we undermine the beneficial effects of brinjal, when it is actually

referred to as the king of vegetables in the ancient texts.

RIDGE GOURD/ RIDGED LUFFA

(Luffa acutangula)

Ridge gourd in Marathi is known as ‘dodkā’. The word ‘dodkā’ implies one which is not liked or

loved. The gourd earns its name perhaps because it turns a bit slimy when cooked and hence is

disliked by many.

The vegetable is not popular in the western countries, but is grown in almost all regions of the

Indian subcontinent, more popular in the southern parts of India. The ridge gourd seeds are sown

early during rainy season and it takes about two to three months for the creeper to bear fruit. The

ridge gourd may be extremely bitter or a bit sweet and the variety of the vegetable can be

ascertained only after tasting it.



The ridges on the outer surface of the gourd are sharp and hence it is known as ‘kośātaki’ in

Sanskrit and ‘Dhiyatorai’ or ‘Zhumkhadi’ in Hindi. The text Bhav Prakash describes two

different varieties of ridge gourd, the ‘Mahākośātaki’ and the ‘Rājkośātaki’.

Ridge gourd is sweet and cooling in attribute, it enhances appetite, pacifies the pitta doṣa and

aggravates the kapha and the vāta doṣa. It helps eliminate abdominal worm infestation. This

vegetable is particularly known to aggravate the vāta doṣa and hence it is advisable to add

pepper powder and lemon juice to it while cooking. The vegetable should be consumed in

limited proportions in rainy season and should be avoided by the sick as it may excessively

aggravate the vāta doṣa.

Application of root of ridge gourd rubbed in castor oil is very effective in treating ‘vraṇa’ (~

injury).

Ridge gourd should be avoided by individuals suffering from diseases caused due to the anomaly

of the kapha doṣa or vāta doṣa. The bitter variety of ridge gourd is useful as a laxative medicine.

BOTTLE GOURD

(Lagenaria vulgaris)

Bottle gourd is perhaps the most popular vegetable amongst modern day health freaks who

regularly consume fresh juice or powder of bottle gourd. The bottle gourd indeed contains a lot

of healthy nutrients but excess and unwarranted consumption of any food substance or medicine

should always be avoided. It should also be noted that each individual has a different bodily

constitution and hence the same rules about diet and nutrition may not be applicable to everyone.

The bottle gourd is a perennial vegetable that grows on creepers. The seeds have medicinal

properties. There are three types of bottle gourd - long, flat and oblong variety. The oblong

variety is generally very bitter and its seeds are considered poisonous.

The bottle gourd is heavy to digest, pacifies the kapha and pitta doṣa, enhances virility, imparts

taste to the mouth and nourishes the dhātu. Sushruta samhita states that the bottle gourd is

beneficial for the patients suffering from diarrhea because of its rukṣa (~ dry) and very cooling

attribute. It is beneficial to the heart, provides nourishment to the fetus and also helps alleviate

constipation in pregnant ladies. Steamed bottle gourd added with coriander and cumin powder,

freshly chopped coriander leaves and a tempering of ghee can be a part of regular diet for those

suffering from problems like heart disease or ‘kṣaya’ (~ attrition of bodily dhātu). This

preparation is beneficial for patients, provided it is not added with any other spices.



The bottle gourd is known for its pitta pacifying properties and hence the juice of bottle gourd or

grated raw pulp can be administered along with honey or sugar to alleviate symptoms like

burning sensation of the skin, boils or abscess, bleeding from the nose etc. The juice is also

effective in treating piles or hemorrhoids.

Individuals with uṣṇa constitution are benefitted from the nutritional ingredients of bottle gourd.

Vegetable preparation of tender bottle gourd prepared by mixing Bengal gram flour in it is

considered to be delicacy. Sweet – Halwā preparation of bottle gourd is very popular and this

dietary recipe is known to impart strength to the maamsa dhātu, and snāyu.

CABBAGE/ CAULIFLOWER

(Species – Brassica oleracea)

The cabbage and cauliflower are perhaps the most common of perennial vegetables because of

their easy methods of cultivation. Both the cabbage and cauliflower belong to the same family of

flora and were first brought to India from Europe. There are three to four varieties of this

vegetable family available in India. Those popularly used for edible purposes include the

cauliflower (Brassica oleacea Botryti), the cabbage (Brassica Oleracea), and the Knolkhol

variety. Cabbage and cauliflower are also available in different colors like green or red which are

used to enhance the visual appeal in several dishes of the oriental or continental cuisine.

The knolkhol variety is sweet, uṣṇa in potency, facilitates the elimination of fecal material,

imparts taste to the mouth and is heavy to digest. It aggravates the vāta and pitta doṣa, but

pacifies the kapha doṣa.

The cabbage and cauliflower are both sweet and cooling in attribute. These are easy to digest,

enhance the appetite, are beneficial for the heart and provide nourishment to the body. These are

also aphrodisiac and enhance the production and elimination of waste products out of the body.

Both the vegetables pacify the vāta and pitta doṣa but aggravate the kapha doṣa. These are

beneficial in the treatment of ailments like fever, diabetes, skin diseases, cough, asthma, diseases

of the rakta dhātu, vraṇa (~ external or internal injury) and hepatomegaly or enlargement of

liver.

The cauliflower is better known for its ability to impart strength to the uterus. The seeds of both

these vegetables are diuretic; they facilitate the excretion of fecal matter, enhance the appetite,

improve digestion and help treat abdominal worm infestation. The leaves are used for bandage



on the joints in patients suffering from āmavāta (~ rheumatoid arthritis) and edema caused due to

anomaly of the rakta dhātu.

To treat symptoms like fatigue, cough in the chest, dizziness and irritability, patients are advised

the intake of medicine prepared by steaming about 50 gm of cabbage leaves and extracting the

juice. This juice is then added with honey and cumin powder and administered to the patient at

sunrise.

Juice extracted from raw cabbage and added with coriander powder and coarse sugar is

beneficial in patients suffering from burning micturation, repeated urge for urination and also

complaints like oligourea and excess yellow color of urine.

Bleeding gums or pus discharge from the gums can be treated by holding raw juice of cabbage in

the oral cavity. Application of juice of raw cabbage and coriander leaves on the skin is advisable

in the winter season.

Digestive problems caused due to mild to moderate liver dysfunction may be treated with a

mixer of cabbage juice + carrot juice + honey, administered from time to time throughout the

day.

Cabbage should be cooked along with cumin seeds and asafetida. To prevent symptoms like

bloating which may be caused due to excess consumption of these vegetables, one should chew

on carom and fennel seeds. Excess consumption of cauliflower should be strictly avoided.

Both cabbage and cauliflower need to be cleaned and washed carefully before cooking. The

cauliflower may even be cut into pieces and washed in hot water for sometime before cooking.

CARROTS

(Daucus carota)

The carrot is a well known root vegetable used in cuisines across the world. It not only imparts

flavor, but also adds a touch of color to make the recipes a visual delight with its striking orange-

red color, offering perfect contrast to green vegetables or white colored flour. The carrot is a very

nutritious vegetable and is known for several health benefits. It has a distinct but pleasant taste, is

astringent in attribute and uṣṇa in potency. It exhibits madhura vipāka and helps pacify the vāta

and the kapha doṣa.

Different Ayurvedic texts describe a range of different uses of carrots. Carrot is a root vegetable

similar to the radish, with leaves which resemble the leaves of coriander. It is grown in almost all



regions of India and the color and attributes of carrot differ slightly as per the attributes of soil it

is grown in. The ‘pahādi’ carrot variety is very popular in the Punjab region and is used to

prepare the famous and nutritious recipe of ‘gājar halwā’- a sweet confectionary made from

grated carrot, sugar, milk, ghee and cardamom.

The carrot is sweet, and aphrodisiac. It helps curb excess aggravation of pitta doṣa and is hence

useful in anomalies like piles or hemorrhoids, raktapitta (~ bleeding from external orifices),

grahaṇi (~ irritable bowel syndrome), atisāra (~ dysentery), śotha (~ edema).

Patient suffering from edema may be offered vegetable preparation of carrot. Patients suffering

from dysentery may be administered with ‘yuṣa’ recipe of carrot. Vegetable preparation of carrot

along with thick curds is advised for patients suffering from bleeding piles. Juice of carrot is

administered in the nasal passage of patients suffering from asthma or hiccups.

The seeds of carrot are known abortive agents. Modern medical science states that the carrot has

diuretic properties and it is also known to treat abdominal worm infestation. Juice of carrot

leaves is administered to stimulate contractions of the uterus. The seeds of carrot are an excellent

nervine tonic. The carrot contains carotene which is essential for the production of Vitamin A.

Chewing on raw carrot or consumption of raw carrot juice is considered to be a healthy practice.

However, raw carrot should be consumed only by individuals with a good digestive capacity;

otherwise, it should be steamed or prepared into vegetable recipe before consumption.

BITTER GOURD

(Momordica charantia)

‘As bitter as a gourd’ is perhaps an idiom which came after this variety of vegetable from the

gourd family, this gourd being the most bitter vegetable used as a dietary food substance.

It is known by the name ‘Momordica charantia’ in Latin and the names ‘suṣavi’ or ‘kāravellaka’

in Sanskrit. The bitter gourd is bitter to taste and along with its cooling attribute, is known to

exhibit kaṭu vipaka.

The leaves and flowers of this creeper are used in the preparation of different medicines. The

gourd is known to pacify all the three doṣa, is bhedana (~ ability to penetrate or pierce into) in

attribute, easy to digest, enhances the power of agni, imparts taste to the mouth, alleviates the

anomalies of the rakta doṣa and helps treat fever, diabetes and abdominal worm infestation.

Tender gourds are particularly easy to digest and enhance the digestive capacity.



Oil treated with bitter gourd helps treat the diseases caused due to the anomalies of the vāta doṣa

and rakta. Vegetable preparation of bitter gourd is advised for patients of fever, while juice of

bitter gourd leaves, mixed with turmeric, can be administered to patients suffering from measles.

Cholera can be treated with a mixture of bitter gourd juice and sesame seed oil. Bitter gourd juice

is described as an excellent laxative in Ayurvedic texts and hence it is administered to the

patients of edema to eliminate all the toxic wastes out of the body. It is also helpful in alleviating

fatigue, dizziness, excess thirst and diseases caused due to the anomaly of the rakta dhātu.

The trend of drinking juice of raw bitter gourd for treating diseases like diabetes is becoming an

increasingly popular today. However, it should be remembered that consumption of the juice

with a singular aim of reducing blood sugar, without giving due consideration to the individual’s

constitution and digestive capacity may harm the health as bitter gourd is also known to contain

certain toxic ingredients. The active ingredients of bitter gourd include ascorbic acid, calcium,

phosphorus, iron, carotene, potassium etc.

RED PUMPKIN

(Cucurbita moschata)

The red pumpkin is a very healthy and nutritious vegetable, made popular by the festivals like

Halloween and songs like ‘Peter Peter pumpkin eater’. The pumpkin grows on a creeper and is a

heavy round fruit which can grow up to the circumference of 7-8 feet and to the maximum

weight of 200- 300 pounds.

The pumpkin is madhura in rasa and vipāka, it is cooling, a bit heavy to digest, imparts strength

to the body and is very nourishing. It is also known to be aphrodisiac and helps alleviate burning

sensation, excessive dryness, heaviness of the body and urinary obstruction. It is beneficial for

the patients suffering from excess fatigue, debility, dizziness, excess thirst and diseases caused

due to the anomaly of the rakta dhātu. The leaves, flowers and fruit are all used as ingredients in

different vegetable preparations.

The seeds of pumpkin are nourishing and help treat abdominal worm infestation, especially of

the round worm. 10 – 15 gm of pumpkin seed oil is administered every two hrs to the patients

suffering from worm infestation. This is a mild laxative and helps eliminate the worms along

with fecal matter.



The pulp of pumpkin is administered to the patients of urakṣata (~ internal chest injury), blood

in emesis, internal bleeding from the lungs etc. The pulp is generally used as a jam or

‘murrabbā’ preparation (recipe prepared by cooking fruit pulp/ pieces with sugar).

The pumpkin is also prepared into several dietary recipes like puri, confectionery like halwā or

milk cakes, khīr etc. All these recipes are nourishing and provide strength and energy to the

elements like rakta, māmsa and śukra dhātu. The ‘raita’ recipe prepared from red pumpkin is

very tasty. Vegetable recipe prepared by adding salt, cumin and coriander powders to steamed

pumpkin is more beneficial to the body.

CLUSTER BEANS

(Cyamposis tetragonoloba)

Tender cluster beans are a favorite vegetable for many. Cluster beans grow upto 2 to 2 ½ inches

in length. The ‘makhaniya’ variety of cluster bean is tasty and can be prepared into a vegetable

recipe by adding garlic and carom or ajwain seeds. The beans are sweet, dry, cooling, nourishing,

and difficult to digest; they enhance the digestive power, facilitate the easy excretion of fecal

matter, pacify the pitta doṣa and aggravate the kapha and vāta doṣa.

Old and over ripe cluster beans should not be eaten since these may cause dizziness and

abdominal colic. The vegetable is especially not advisable for the individuals of vāta type of

constitution and for pregnant ladies.

Dried cluster beans are also used for preparing vegetable recipes. Recipe of cluster beans

prepared with the addition of butter milk is tasty and enhances the taste and flavor in the mouth.

OKRA/ LADY’S FINGER

(Abelmoschus esculentus)

Okra or lady’s finger is a vegetable liked by most of the small children, even those who are quite

fussy with their foods. Children also use it to make flower stamps by dipping cut okra in ink and

stamping it on paper to make beautiful art work. The name lady’s finger comes from the slender



and long structure of the fruit which resembles the fingers of a lady. It is dark green in color with

very small, tender hair like outgrowths on it which makes it very soft to touch. The tender fruit is

used as a vegetable.

The stickiness of okra is obvious while chopping it or also while preparing any recipe as it leaves

a thin threadlike stickiness while cooking. The okra with a lot of seeds is not considered tasty.

The okra is grown in almost all regions of India. It is available in two varieties, the one with six

ridges and one with eight ridges. The plant bears fruit in the summer season.

Okra is a bit sour but imparts taste to the mouth. It is known for its attributes like nourishing,

aphrodisiac and kapha aggravating. It also enhances the strength of the muscle tissue.

The okra being sticky and kapha aggravating should not be consumed by individuals suffering

from indigestion or diseases caused due to kapha doṣa like fever, cough and cold, diarrhea etc.

Some individuals also complain of repeated painful motions after consumption of okra.

Various recipes can be prepared from okra like the okra can be stir fried, or steamed and added

with curds and spices like chilli powder, freshly cut coriander, salt etc.

CAPSICUM

The capsicum or bell pepper is a vegetable available in green, red and yellow colors. Today this

vegetable is highly popular because of the fast foods like pizza with toppings of capsicum and

cuisines like the Thai or continental. The capsicum is called bell pepper because of its peculiar

hollow structure which contains a cluster of seeds in the center. The skin of the fruit is shiny and

thick and the fruit is divided by thin membranes forming 4-5 empty compartments inside. The

word ‘pepper’ in the name of the vegetable does not imply any sharpness or extreme spice in the

taste, however, its peculiar taste makes it an important ingredient of continental recipes.

The capsicum is tikta, kaṭu and kaṣāya to taste, and katu vipāki and uṣṇa. It is rukṣa (~ dry) and

vidāhi (~ that which causes a burning sensation).

Capsicum is advisable for patients suffering from cough and cold, it helps impart taste to the

mouth in case of extreme tastelessness. Patients suffering from diabetes, obese patients and those

having a tendency towards abdominal worm infestation are advised to consume this vegetable at

least 1 -2 times in a week. It should be consumed in the winters and avoided in summers and

autumn season. It is also contraindicated in patients suffering from hyperacidity or other

anomalies of pitta doṣa, diseases of the rakta dhātu or in patients of indigestion.



This vegetable should not be consumed regularly but only about once in 8- 15 days. Vegetable

preparation of capsicum prepared using too many spices enhances its attribute of ‘vidāhi’ and

hence should be avoided.

COUNTRY SORREL

The country sorrel is a green leafy vegetable available perennially throughout India. It is known

as ‘cukra, cukra vastuka or amlavastuka’ in Sanskrit and as ‘country sorrel’ or ‘bladder block’ in

English.

The sorrel is madhura and amla rasa, amla vipaki and is uṣṇa in potency. It is easy to digest,

enhances appetite, facilitates the excretion of fecal matter, purifies blood and imparts taste to the

mouth. The sorrel helps pacify the vāta doṣa but also aggravates the pitta doṣa. It helps eliminate

the pitta accumulated in the ‘āmāśaya’ (~ stomach) and decreases the dryness in the digestive

tract.

The vegetable recipe is prepared in a semi-solid or gravy like consistency by adding Bengal

gram flour. It can also be prepared in combination with other vegetables like sorell-spinach,

sorrel-dill-spinach etc.

To alleviate complaints of the stomach like bloating or loss of appetite, water used to cook sorrel

can be added with curds, honey and sugar and administered along with meals. Soup of sorrel can

also be used to treat tastelessness of the mouth and loss of appetite.

To instantly treat the symptom of pain in piles or hemorrhoids, patients are advised hot

fomentation with ground leaves of sorrel tied in a muslin cloth. Prolapsed of rectum in children

is treated by tying gauze piece dipped in sorrel soup to the anal opening.

Sorrel juice is also helpful in treating minor skin ailments like itching, eczema etc. however; it

should only be applied with proper medical advice.

Sorrel should never be consumed in excess amounts. It is contraindicated in patients suffering

from diarrhea, burning micturation, edema or hyperacidity.



AMARANTHUS

The amaranthus is a leafy vegetable available in green and red varieties. The red variety is

considered healthier. Recipes of this vegetable can be prepared by stir frying, steaming and

pureeing, or as a gravy preparation.

Amaranthus is kṣāriya (~ contains several abrasive salts), astringent and salty and cooling in

attribute. It facilitates the excretion of all waste products like fecus and urine out of the body. It

also helps remove urinary obstruction. Patients suffering from constipation and piles are advised

regular consumption of amaranthus. Juice of amaranthus added with cumin powder and coarse

sugar is beneficial for patients of edema and decreased urinary output.

Kṣāra prepared from amaranthus is used for the treatment of urinary stones.

The vegetable is contraindicated for patients suffering from bloating, abdominal colic and excess

micturation.

Bramha Ayurveda Services Pvt. Ltd.

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Shivajinagar Main Branch - (with indoor facility)

5, Shanti Prasad, 1123 B, Shivajinagar, Model Colony, Pune 6 Phone – 020 - 25660066

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