Astanga Hrudaya
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अन्यच्च कफवातघ्नं शाकं च लघु भेदि च । सहिङ्गु यमके भृष्टं सिद्धं दधिसरैः सह ॥ ८१ ॥
and other greens which mitigate Kapha and Vata, which are easily digestible and purgative in action (laghu bhedi ca), should be given, fried in two fats (yamake bhṛṣṭam), mixed with hiṅgu (Ferula narthex) and cheese/cream from curds (dadhisaraiḥ),
english translation
anyacca kaphavAtaghnaM zAkaM ca laghu bhedi ca । sahiGgu yamake bhRSTaM siddhaM dadhisaraiH saha ॥ 81 ॥
hk transliteration by Sanscriptधनिकापञ्चकोलाभ्यां पिष्टाभ्यां दाडिमाम्बुना । आर्द्रिकायाः किसलयैः शकलैरार्द्रकस्य च ॥ ८२ ॥
mixed with the paste of dhanikā – Coriandrum sativum and herbs of pañcakola, macerated with the juice of dāḍima (Punicum granatum), along with tender leaves of ārdrikā and pieces of green ginger (ārdraka),
english translation
dhanikApaJcakolAbhyAM piSTAbhyAM dADimAmbunA । ArdrikAyAH kisalayaiH zakalairArdrakasya ca ॥ 82 ॥
hk transliteration by Sanscriptयुक्तमङ्गारधूपेन हृद्येन सुरभीकृतम् । सजीरकं समरिचं विडसौवर्चलोत्कटम् ॥ ८३ ॥
made fragrant by a pleasing incense of embers (aṅgāradhūpena), and added with jīrakaṃ – Cuminum cyminum, maricaṃ – Piper nigrum, with a prominent taste of viḍa and sauvarcala (black salt).
english translation
yuktamaGgAradhUpena hRdyena surabhIkRtam । sajIrakaM samaricaM viDasauvarcalotkaTam ॥ 83 ॥
hk transliteration by Sanscriptवातोत्तरस्य रूक्षस्य मन्दाग्नेर्बद्धवर्चसः । कल्पयेद्रक्तशाल्यन्नव्यञ्जनं शाकवद्रसान् ॥ ८४ ॥
For a person of Vata predominance (vātottarasya), who is dry (rūkṣasya), has weak digestive power (mandāgneḥ) and constipation (baddhavarcasaḥ), this preparation should be arranged as a side dish (vyañjana) with cooked red rice (rakta-śālyanna), or the meat soups (rasān) should be prepared like the greens (vegetable soup).
english translation
vAtottarasya rUkSasya mandAgnerbaddhavarcasaH । kalpayedraktazAlyannavyaJjanaM zAkavadrasAn ॥ 84 ॥
hk transliteration by Sanscriptगोगोधाछगलोष्ट्राणां विशेषात् क्रव्यभोजिनाम् । मदिरां शार्करं गौडं सीधुं तक्रं तुषोदकम् ॥ ८५ ॥
[The soups should be prepared] from the meat of go – cow, godhā – iguana/lizard, chagala – goat, uṣṭra – camel, or especially from carnivorous animals (kravya-bhojinām). Madirā (wine) prepared with śārkara (sugar) or gauḍa (jaggery), sīdhu (wine prepared from sugarcane juice), takra (buttermilk), and tuṣodaka (fermented water from husked grains),
english translation
gogodhAchagaloSTrANAM vizeSAt kravyabhojinAm । madirAM zArkaraM gauDaM sIdhuM takraM tuSodakam ॥ 85 ॥
hk transliteration by Sanscript