Understanding Vegetables in Ayurveda, Chapter -6 (Annaswarupa Vijnaneeya) Ashtang Hridayam

Ashtanga Hridayam is one of the foundational texts of Ayurveda, written by the sage Vagbhata. It combines the knowledge of two earlier texts—Charaka Samhita and Sushruta Samhita—and presents it in a concise, poetic format.

Chapter 6, titled Annaswarupa Vijnaneeya Adhyaya, focuses on the nature of food (Anna) and its impact on the body. It classifies different types of food, including grains, pulses, meats, dairy, and of course, vegetables.

What Are Shaka Dravyas (Vegetables) in Ayurveda?

In Ayurveda, vegetables are called Shaka Dravyas. They are considered essential for maintaining health, supporting digestion, and balancing the three doshas—Vata, Pitta, and Kapha.

Vegetables are classified based on:

• Rasa (Taste) – Sweet, sour, salty, pungent, bitter, astringent
• Guna (Qualities) – Heavy/light, dry/oily, rough/smooth
• Virya (Potency) – Heating (ushna) or cooling (shita)
• Vipaka (Post-digestive effect) – Sweet, sour, or pungent
• Effect on Doshas – Whether they increase or pacify Vata, Pitta, or Kapha

Common Vegetables Mentioned in Chapter 6

These vegetables are not just food—they are medicine. Their selection depends on the individual’s body constitution (prakriti), season (ritu), and digestive strength (agni).

Sanskrit Name	Common Name	Rasa (Taste)	Virya (Potency)	Dosha Effect	Key Benefits
Patola (Parwal)	Pointed Gourd	Bitter	Cooling	↓ Pitta, ↓ Kapha	Detoxifying, light, good for skin
Koshataki	Spiny Gourd	Bitter	Heating	↓ Kapha, ↑ Pitta	Digestive, used in formulations
Kalinga	Musk Melon	Sweet	Cooling	↓ Pitta	Hydrating, soothing, diuretic
Kushmanda	Ash Gourd	Sweet	Cooling	↓ Vata, ↓ Pitta	Nourishing, calming, boosts energy
Katutumbi	Bottle Gourd	Sweet, Astringent	Cooling	↓ Pitta, ↓ Kapha	Diuretic, light, heart-friendly
Vartaku	Brinjal (Eggplant)	Astringent, Bitter	Heating	↑ Pitta, ↑ Vata	Slightly heavy, avoid in skin issues
Shigru	Drumstick	Pungent	Heating	↓ Kapha, ↓ Vata	Improves digestion, rich in iron
Mulaka	Radish	Pungent	Heating	↑ Pitta, ↓ Kapha	Carminative, clears sinuses
Alabu	Pumpkin	Sweet	Cooling	↓ Pitta, ↓ Vata	Nourishing, good for urinary issues

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Detailed Breakdown of Key Vegetables

पटोल-सप्तलारिष्ट-शार्ङ्गष्टावल्गुजामृताः ॥ 75 ॥
वेत्राग्र-बृहती-वासा-कुतिली-तिलपर्णिकाः ।
मण्डूकपर्णी-कर्कोट-कारवेल्लक-पर्पटाः ॥ 76 ॥
तिलपर्णिकाः नाडी-कलाय-गोजिह्वा-वार्ताकं वनतिक्तकम् ।
करीरं कुलकं नन्दी कुचैला शकुलादनी ॥ 77 ॥
कठिल्लं केम्बुकं शीतं स-कोशातक-कर्कशम् ।
तिक्तं पाके कटु ग्राहि वातलं कफ-पित्त-जित् ॥ 78 ॥

Patola (parwal), saptala (shikakai), arista (neem leaves), sharngeshta (angaravalli/bharangi), Avalguja (Bakuchi), amruta (Tinospora), Vetra (shoot of vetra), Brhati {eggplant} (Solanum indicum), vasa (Adhatoda vasica), kutill, tilaparnika (badraka), mandukaparni (Gotu kola), Karkota, karavella (bitter gourd). Parpata, nadikalaya, gojihwa (godhumi); vartaka (brhati), vanatiktaka (vatsaka/kutaja), karira, kulaka (kupila), nandi (jaya),kucaila, sakuladani (mesasrngi), katilla (raktapunarnava), kebuka (kembuka),kosataka, and karkasa (kampilla) all these are cold in potency, bitter in taste, pungent at the end of digestion, with hold the movement of fluids, increase vatta and mitigate kapha and pitta. 75-78

• Patola (Pointed Gourd) and other 28 leafy vegetables:
  • Taste: Bitter
  • Effect: Light, cooling, reduces Pitta and Kapha
  • Use: Excellent in summer; helps in skin disorders and liver detox

Brhatidvaya (Solanum indicum & Solanum xanthocarpum):

पित्तलं दीपनं भेदि वात-घ्नं बृहती-द्वयम् ॥ 79 ॥
The two Brihatis (Brihati and Kantakari) increase pitta, promote hunger, and break the hard faeces.

वृषं तु वमि-कास-घ्नं रक्त-पित्त-हरं परम् ।
Vrusha (Vasa) cures vomiting, cough and especially so the haemorragic disease.

कारवेल्लं स-कटुकं दीपनं कफ-जित् परम् ॥ 80 ॥
Karavella (bitter gourd) is bitter in taste, kindles digestion and mitigates kapha and pitta especially.

वार्ताकं कटु-तिक्तोष्णं मधुरं कफ-वात-जित् ।
स-क्षारम् अग्नि-जननं हृद्यं रुच्यम् अ-पित्तलम् ॥ 81 ॥
Virtika (brhati) is pungent, bitter, hot in potency, sweet,
mitigates kapha and vita, is slightly alkaline, kindles digestion
improves taste and does not aggravate pitta. 81.

करीरम् आध्मान-करं कषायं स्वादु तिक्तकम् ।
Karira produces distention of the abdomen, is astringent, sweet and bitter in taste,

Karira

कोशातकावल्गुजकौ भेदिनाव् अग्नि-दीपनौ ॥ 82 ॥
Kosataki and avalguja break the hard faeces and kindle digestion. 82

तण्डुलीयो हिमो रूक्षः स्वादु-पाक-रसो लघुः ।
मद-पित्त-विषास्र-घ्नो मुञ्जातं वात-पित्त-जित् ॥ 83 ॥
स्निग्धं शीतं गुरु स्वादु बृंहणं शुक्र-कृत् परम् ।
Tanduliya is cold in potency, dry, sweet in taste and also at the end of digestion and easily digestible, cures intoxication, pitta, poison and discovers of bold; Munjata mitigates vata and pitta, is unctuous, cold in potency, hard to digest, sweet, makes the body stout and increases semen. 83

गुर्वी सरा तु पालङ्क्या मद-घ्नी चाप्य् उपोदका ॥ 84॥
पालङ्क्या-वत् स्मृतश् चञ्चुः स तु संग्रहणात्मकः ।
Palankya is hard to digest, and laxative. Upodika (spinach) relieves intoxication; chanchu is similar to palankya and withholds elimination of fluids. 84

विदारी वात-पित्त-घ्नी मूत्रला स्वादु-शीतला ॥ 85 ॥
जीवनी बृंहणी कण्ठ्या गुर्वी वृष्या रसायनम् ।
चक्षुष्या सर्व-दोष-घ्नी जीवन्ती मधुरा हिमा ॥ 86 ॥
Vidari mitigates vata and pitta, is diuretic, sweet in taste, and cold in potency, prolongs life (by giving strength), makes the body stout, good for the throat, hard to digest, aphrodisiac and rejuvenator. Jivanti is good for the eyes, mitigates all the doshas, is sweet in taste and cold in potency. 85-86

Vidari and Jivanti

कूष्माण्ड-तुम्ब-कालिङ्ग-कर्कार्व्-एर्वारु-तिण्डिशम् ।
तथा त्रपुस-चीनाक-चिर्भटं कफ-वात-कृत् ॥ 87 ॥
भेदि विष्टम्भ्य् अभिष्यन्दि स्वादु-पाक-रसं गुरु ।
Kusmanda (ash gourd), Tumba (alabu), Kalinga, karkaru, evaru, tindisa, trapusa, cinaka, cirbhata—all cause increase of kapha and vata, breaks the hard faeces, stays long without digestion inside the stomach, causes more secretion in the tissues, sweet in taste and at the end of digestion and not easily digestible. 87

वल्ली-फलानां प्रवरं कूष्माण्डं वात-पित्त-जित् ॥ 88 ॥
वस्ति-शुद्धि-करं वृष्यं त्रपुसं त्व् अति-मूत्रलम् ।
Ash gourd is best among the creepers, mitigates vata and pitta cleanses the urinary bladder, and aphrodisiac. Trapusa causes more urination (diuretic).

Kusmanda & trapusa:

तुम्बं रूक्ष-तरं ग्राहि कालिङ्गैर्वारु-चिर्भटम् ॥ 89 ॥
बालं पित्त-हरं शीतं विद्यात् पक्वम् अतो ऽन्य-था ।
शीर्णवृन्तं तु स-क्षारं पित्तलं कफ-वात-जित् ॥ 90 ॥
रोचनं दीपनं हृद्यम् अष्ठीलानाह-नुल् लघु ।
Tumba (alabu) is very dry (causes dryness), absorbent; kalinga, ervaru and cirbhita, when tender, mitigate pitta and are cold in potency, but when ripe are opposite in qualities, these which are overripe and separated from its attachment, will be alkaline in taste, increase pitta, mitigate kapha, and vata, improves taste and appetite, good for the heart, cures enlargement of the prostate, distention of abdomen and easily digestible. 89-90

मृणाल-बिस-शालूक-कुमुदोत्पल-कन्दकम् ॥ 91 ॥
नन्दी-माषक-केलूट-शृङ्गाटक-कसेरुकम् ।
क्रौञ्चादनं कलोड्यं च रूक्षं ग्राहि हिमं गुरु ॥ 92 ॥
Mrinala (lotus stalk), bias (lotus root), saluki (lotus tuber), kumuda (utpala kanda), nandi, mashaka, keluta, srngataka, kaseruka, kranucadana and kalodya are dry (cause dryness). Water absorbent, cold in potency and hot easily digestible. 91-92

General properties of kalamba etc:

कदम्ब-नालिका-मार्ष-कुटिञ्जर-कुतुम्बकम् ।
चिल्ली-लट्वाक-लोणीका-कुरूटक-गवेधुकम् ॥ 93 ॥
जीवन्त-झुञ्झ्व्-एडगज-यव-शाक-सुवर्चलाः ।
आलुकानि च सर्वाणि तथा सूप्यानि लक्ष्मणम् ॥ 94 ॥
लक्ष्मणा स्वादु रूक्षं स-लवणं वात-श्लेष्म-करं गुरु ।
शीतलं सृष्ट-विण्-मूत्रं प्रायो विष्टभ्य जीर्यति ॥ 95 ॥
स्विन्नं निष्पीडित-रसं स्नेहाढ्यं नाति-दोषलम् ।
Kalamba, Nalika – (kapotacarana), marsa, kutinjara, kutumbaka, cilli (vastuka), latvaka, lonika, karutaka, gavedhuka, jivanta, jhun jhu, edagaja, yavasaka (yavanisaka), suvarchala and aluka of different kinds, leaves of legumes used for soup and of laksmana are all sweet, slightly dry, salty, increases vata and kapha, not easily digestible cold in potency, help elimination of urine and faeces, stay long in the stomach for digestion; if cooked in steam, juice taken out and mixed with oils, they will not cause much aggravation of the dosas 93-95

लघु-पत्त्रा तु या चिल्ली सा वास्तुक-समा मता ॥ 96 ॥
Cilli, which has small leaves is similar (in property) with vastuka. 96

तर्कारी-वरुणं स्वादु स-तिक्तं कफ-वात-जित् ।
वर्षाभ्वौ काल-शाकं च स-क्षारं कटु-तिक्तकम् ॥ 97 ॥
दीपनं भेदनं हन्ति गर-शोफ-कफानिलान् ।
Tarkari and varuna are sweet and slightly better and mitigate kapha and vata. The two kinds of varsabhu and kalasaka are slightly alkaline, pungent and bitter, improve digestion, break the hard faeces and cure artificial poisoning, dropsy, kapha and vata. 97

दीपनाः कफ-वात-घ्नाश् चिरिबिल्वाङ्कुराः सराः ॥ 98 ॥
शतावर्य्-अङ्कुरास् तिक्ता वृष्या दोष-त्रयापहाः ।
The tender sprouts of cirabilva increase appetite, mitigate kapha and vata and cause movement of bowels; sprouts of satavari are bitter, aphrodisiac and mitigate the three dosas 98.

Ciribilwa and Satavari

रूक्षो वंश-करीरस् तु विदाही वात-पित्तलः ॥ 99 ॥
Vamsakarira (tender shoots of bamboo) causes dryness inside, heartburn and increase of vata and pitta. 99

पत्तूरो दीपनस् तिक्तः प्लीहार्शः-कफ-वात-जित् ।
Pattura kindles digestion, is bitter, cures enlargement of spleen, haemorrhoids and mitigates kapha and vata. 99 ½

कृमि-कास-कफोत्क्लेदान् कासमर्दो जयेत् सरः ॥ 100 ॥
Kasamarda cures disease caused by worms, cough and increase of kapha and moves the bowels.

रूक्षोष्णम् अम्लं कौसुम्भं गुरु पित्त-करं सरम् ।
Kousumbha is dry, hot in potency, sour, hard to digest increase pitta and makes the bowels to move.

गुरूष्णं सार्षपं बद्ध-विण्-मूत्रं सर्व-दोष-कृत् ॥ 101 ॥
Sarsapa (mustard) is not easily digestible, hot in potency, binds the faeces and urine and causes increase of all the dosas.

यद् बालम् अ-व्यक्त-रसं किञ्-चित्-क्षारं स-तिक्तकम् ।
तन् मूलकं दोष-हरं लघु सोष्णं नियच्छति ॥ 102 ॥
गुल्म-कास-क्षय-श्वास-व्रण-नेत्र-गलामयान् ।
स्वराग्नि-सादोदावर्त-पीनसांश् च महत् पुनः ॥ 103 ॥
Mulaka (radish), when tender and not having definite taste, is slightly alkaline and better, mitigates the dosas, easily digestible hot in potency, and cures abdominal tumours, cough, asthma, ulcers, disease of he eye and throat, horseness of voice, asthma, upward movement inside the abdomen (reverse peristalsis) and chronic nasal catarrh. 102-103.

रसे पाके च कटुकम् उष्ण-वीर्यं त्रि-दोष-कृत् ।
गुर्व् अभिष्यन्दि च स्निग्ध-सिद्धं तद् अपि वात-जित् ॥ 104 ॥
जित् वात-श्लेष्म-हरं शुष्कं सर्वम् आमं तु दोषलम् ।
Radish that is tender, and not having definite tatste, is slightly alkaline and bitter, balances Doshas, easy to digest, hot in potency and cures abdominal tumors, cough, respiratory conditions, ulcers, diseases of eye and throat, hoarseness of voice, bloating, and rhinitis. Radish, big in size is hard to digest, pungent in taste and at the end of digestion, not in potency, increases all the three doshas, hard to digest and is abhishynadi (indigestion plus sticky to the gut). When cooked with fats it mitigates vata; the dried one causes increase of the dosha. 104.

कटूष्णो वात-कफ-हा पिण्डालुः पित्त-वर्धनः ॥ 105 ॥
Pindalu is pungent, hot in potency, mitigates vata and kapha but increase pitta. 105

कुठेर-शिग्रु-सुरस-सुमुखासुरि-भूस्तृणम् ।
फणिज्जार्जक-जम्बीर-प्रभृति ग्राहि शालनम् ॥ 106 ॥
विदाहि कटु रूक्षोष्णं हृद्यं दीपन-रोचनम् ।
दृक्-शुक्र-कृमि-हृत् तीक्ष्णं दोषोत्क्लेश-करं लघु ॥ 107 ॥
Kuthera, sigru (drum stick), surasa, sumuka, asuri, bhutrna, phanijjia, arjaka, jambira, etc. when green are water absorbent, cause burning sensation during digestion, pungent, cause dryness, hot in potency, good for the heart (or the mind), kindles hunger and taste, destroy vision, semen and worms (intestinal parasites), penetrates deep, cause slight increase of the dosas and are easily digestible 106-107.

हिध्मा-कास-विष-श्वास-पार्श्व-रुक्-पूति-गन्ध-हा ।
सुरसः सुमुखो नाति-विदाही गर-शोफ-हा ॥ 108 ॥
Surasa (Tulasi – Holy Basil) cures hiccup, cough, poison, asthma, pain in the flanks and bad breath. Sumukha does not cause much burning sensation, cures artifial (homicidal) poison and dropsy. 107

आर्द्रिका तिक्त-मधुरा मूत्रला न च पित्त-कृत् ।
Ardrika (coriander) is bitter and sweet in taste, diuretic and does not increase pitta.

लशुनो भृश-तीक्ष्णोष्णः कटु-पाक-रसः सरः ॥ 109 ॥
हृद्यः केश्यो गुरुर् वृष्यः स्निग्धो रोचन-दीपनः ।
भग्न-संधान-कृद् बल्यो रक्त-पित्त-प्रदूषणः ॥ 110 ॥
किलास-कुष्ठ-गुल्मार्शो-मेह-कृमि-कफानिलान् ।
स-हिध्मा-पीनस-श्वास-कासान् हन्ति रसायनम् ॥ 111 ॥
Lashuna (garlic) is highly penetrating (deep into the tissues), hot in potency, pungent in taste, and at the end of digestion, makes the bowles to move, good for the heart (or the mind), and hairs; hard to digest, aphrodisiac, unctuous, improves taste and digestion, helps union of features, gives strength, greatly vitiates the blood and pitta, cures leucoderma, skin diseases, abdominal tumours, heamorrhoids, diabetes, worms, diseases caused by kapha and vata, hiccup, chronic nasal catarrh , asthma and cough. It is a rejuvenator of the body.109-111

पलाण्डुस् तद्-गुण-न्यूनः श्लेष्मलो नाति-पित्तलः ।
Palandu (onion) is inferior in the above qualities, increases of pitta. 111 ½

कफ-वातार्शसां पथ्यः स्वेदे ऽभ्यवहृतौ तथा ॥ 112 ॥
तीक्ष्णो गृञ्जनको ग्राही पित्तिनां हित-कृन् न सः ।
Grinjanaka (carrot) is best suitable to persons suffering from haemorrhoids of kapha Vata origin, for fomenting (the pile masses) and eating; it is penetrating, water absorbent and not suitable to those who have pitta predominance. 112

दीपनः सूरणो रुच्यः कफ-घ्नो विशदो लघुः ॥ 113 ॥
विशेषाद् अर्शसां पथ्यो भू-कन्दस् त्व् अति-दोषलः ।
Surana (Yam) kindles digestion, improves taste, mitigates kapha is non-unctous, easily digestible and especially good for haemorrhoids; bhukanda causes increase of all the dosas to a great extent .113

पत्त्रे पुष्पे फले नाले कन्दे च गुरु-ता क्रमात् ॥ 114 ॥
वरा शाकेषु जीवन्ती सार्षपं त्व् अवरं परम् ।

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Shaka varga:- Group of leafy vegetables

शाकं पाठा-शठी-सूषा-सुनिषण्ण-सतीन-जम् ।
त्रि-दोष-घ्नं लघु ग्राहि स-राज-क्षव-वास्तुकम् ॥ 72 ॥
सुनिषण्णो ऽग्नि-कृद् वृष्यस् तेषु राज-क्षवः परम् ।
ग्रहण्य्-अर्शो-विकार-घ्नो वर्चो-भेदि तु वास्तुकम् ॥ 73 ॥

Patha (Cissampelos pareira), shati (Hedychium spicatum), susha, sunishanna, satinaja (pea) in general, mitigates all the three doshas, are easily digestible and grahi (absorbent); Sunishanna increases hunger and is aphrodisiac; Rajakshava is still better and cures duodenal diseases, haemorrhoids; vastuka breaks up the hard faceces. 72-73

हन्ति दोष-त्रयं कुष्ठं वृष्या सोष्णा रसायनी ।
काकमाची सरा स्वर्या चाङ्गेर्य् अम्लाग्नि-दीपनी ॥ 74 ॥
ग्रहण्य्-अर्शो-ऽनिल-श्लेष्मन्-हितोष्णा ग्राहिणी लघुः ।

Kakamachi (Solanum nigrum) mitigates the three doshas, useful in skin diseases, is aphrodisiac, hot in potency, rejuvenator, causes easy movement of faeces, and is good for voice.
Changeri (Oxalis corniculata) is sour taste, kindles digestion, good for duodenal diseases, haemorrhoids and for increased vata and kapha; hot in potency, withholds elimination of fluids and is easily digestible. 74

Ayurvedic Cooking Tips for Vegetables

• Use spices like cumin, ginger, turmeric, and black pepper to enhance digestion.
• Avoid reheating vegetables multiple times—it reduces their prana (life force).
• Balance doshas by choosing vegetables according to season and body type.
• Steam or sauté instead of deep-frying to retain nutrients and reduce heaviness.

Dosha-Based Classification of Vegetables

Vata Dosha

Vata is dry, light, cold, and mobile. It is aggravated by foods that are dry, cold, rough, and light. To pacify Vata, one should consume warm, moist, grounding, and slightly oily foods.

✅ Vegetables that Pacify Vata:

Sanskrit Name	Common Name	Notes
Kushmanda	Ash Gourd	Nourishing and grounding
Alabu	Pumpkin	Moist and sweet, balances dryness
Katutumbi	Bottle Gourd	Light but moist and cooling
Shatavari Shaka	Asparagus	Rejuvenative and nourishing
Shaluka	Lotus Root	Cooling and stabilizing

Vegetables that Aggravate Vata:

Sanskrit Name	Common Name	Notes
Vartaku	Brinjal	Light and astringent, increases dryness
Mulaka	Radish	Pungent and rough
Pindalu	Taro Root	Heavy and can cause gas
Vastuka	Bathua	Rough and heating
Chakramarda	Cassia tora	Laxative, can disturb Vata if overused

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Pitta Dosha

Pitta is hot, sharp, and oily. It is aggravated by spicy, sour, salty, and heating foods. To pacify Pitta, one should consume cooling, sweet, and bitter foods.

Vegetables that Pacify Pitta:

Sanskrit Name	Common Name	Notes
Patola	Pointed Gourd	Bitter and cooling
Kalinga	Musk Melon	Sweet and hydrating
Kushmanda	Ash Gourd	Cooling and sweet
Katutumbi	Bottle Gourd	Cooling and light
Trapusha	Cucumber	Cooling and diuretic
Kakamachi	Black Nightshade	Cooling and anti-inflammatory
Upodika	Brahmi Leaves	Calming and cooling
Shaluka	Lotus Root	Cooling and stabilizing

Vegetables that Aggravate Pitta:

Sanskrit Name	Common Name	Notes
Vartaku	Brinjal	Heating and slightly pungent
Mulaka	Radish	Pungent and heating
Shigru	Drumstick	Pungent and hot
Vastuka	Bathua	Heating and sharp
Chakramarda	Cassia tora	Heating and bitter

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Kapha Dosha

Kapha is heavy, cold, oily, and stable. It is aggravated by heavy, oily, sweet, and cold foods. To pacify Kapha, one should consume light, dry, warm, and pungent foods.

Vegetables that Pacify Kapha:

Sanskrit Name	Common Name	Notes
Patola	Pointed Gourd	Light and bitter
Koshataki	Spiny Gourd	Bitter and drying
Shigru	Drumstick	Pungent and light
Mulaka	Radish	Pungent and drying
Vastuka	Bathua	Light and heating
Chakramarda	Cassia tora	Bitter and laxative

Vegetables that Aggravate Kapha:

Sanskrit Name	Common Name	Notes
Kushmanda	Ash Gourd	Sweet and heavy
Alabu	Pumpkin	Sweet and moist
Katutumbi	Bottle Gourd	Moist and cooling
Trapusha	Cucumber	Cold and watery
Shaluka	Lotus Root	Heavy and sweet