1.
वेदोत्पत्त्यध्यायः
Origin of Ayurveda
2.
शिष्योपनयनीयाध्यायः
Initiation of the pupil
3.
अध्ययनसंप्रदानीयाध्यायः
Classification of Ayurveda
4.
प्रभाषणीयाध्यायः
General explanations
5.
अग्रोपहरणीयाध्यायः
Preliminary measures
6.
ऋतुचर्याध्यायः
Different seasons of the year
7.
यन्त्रविध्यध्यायः
Surgical appliances
8.
शस्त्रावचारणीयाध्यायः
Surgical instruments
9.
योग्यासूत्रीयाध्यायः
Practical surgical instructions
10.
विशिखानुप्रवेशनीयाध्यायः
Qualifications of a physician
11.
क्षारपाकविध्यध्यायः
Alkaline cautery
12.
अग्निकर्मविध्यध्यायः
Thermal cautery
13.
जलौकावचारणीयाध्यायः
Usage of leeches
14.
शोणितवर्णनीयाध्यायः
Description of blood
15.
दोषधातुमलक्षयवृद्धिविज्ञानीयाध्यायः
Knowledge of doshas
16.
कर्णव्यधबन्धविध्यध्यायः
Puncturing and Bandaging the ear
17.
आमपक्वैषणीयाध्यायः
Features of unripe and ripe swelling
18.
व्रणालेपनबन्धविध्यध्यायः
Poulticing and bandaging of wounds
19.
व्रणितोपासनीयाध्यायः
Care of the wounded
20.
हिताहितीयाध्यायः
Suitable and unsuitables for health
21.
व्रणप्रश्नाध्यायः
Questions concerning wounds
22.
व्रणास्रावविज्ञानीयाध्यायः
Knowledge of exudates of wounds
23.
कृत्याकृत्यविध्यध्यायः
Prognosis of wounds
24.
व्याधिसमुद्देशीयाध्यायः
Knowledge of diseases
25.
अष्टविधशस्त्रकर्मीयाध्यायः
Eight kinds of surgical operations
26.
प्रनष्टशल्यविज्ञानीयाध्यायः
Knowledge of foreign bodies
27.
शल्यापनयनीयाध्यायः
Removal of foreign bodies
28.
विपरीताविपरीतव्रणविज्ञानीयाध्यायः
Prognosis of wounds
29.
विपरीताविपरीतदूतशकुनस्वप्ननिदर्शनीयाध्यायः
Auspicious and inauspicious dreams
30.
पञ्चेन्द्रियार्थविप्रतिपत्त्यध्यायः
Good and bad sensory perceptions
31.
छायाविप्रतिपत्त्यध्यायः
Signs of Color and Fatal Prognosis
32.
स्वभावविप्रतिपत्त्यध्यायः
Good and bad nature of body parts fatal signs
33.
अवारणीयाध्यायः
Fatal Signs of Diseases
34.
युक्तसेनीयाध्यायः
Duties of army surgeon
35.
आतुरोपक्रमणीयाध्यायः
Examination of the patient
36.
भूमिप्रविभागविज्ञानीयाध्यायः
Kinds of land regions
37.
मिश्रकाध्यायः
Drugs of specific actions
38.
द्रव्यसंग्रहणीयाध्यायः
Groups of drugs
39.
संशोधनसंशमनीयाध्यायः
Purificatory and Palliative Drugs
40.
द्रव्यरसगुणवीर्यविपाकविज्ञानीयाध्यायः
Drugs and Their Properties
41.
द्रव्यविशेषविज्ञानीयाध्यायः
Knowledge of categories of drugs
42.
रसविशेषविज्ञानीयाध्यायः
Knowledge of tastes of drugs
43.
वमनद्रव्यविकल्पविज्ञानीयाध्यायः
Recipes of emetic drugs
44.
विरेचनद्रव्यविकल्पविज्ञानीयाध्यायः
Recipes of purgative drugs
45.
द्रवद्रव्यविध्यध्यायः
Knowledge of liquid substances
•
अन्नपानविध्यध्यायः
Diet articles and regimen of diet
Progress:77.0%
नवं धान्यमभिष्यन्दि लघु संवत्सरोषितम् | विदाहि गुरु विष्टम्भि विरूढं दृष्टिदूषणम् ||५१||
sanskrit
Fresh grains that are of high moisture content, light, aged, and have a tendency to cause burning, heaviness, and constipation, and that have undesirable effects on vision, are considered harmful.
english translation
hindi translation
navaM dhAnyamabhiSyandi laghu saMvatsaroSitam | vidAhi guru viSTambhi virUDhaM dRSTidUSaNam ||51||
hk transliteration
शाल्यादेः सर्षपान्तस्य विविधस्यास्य भागशः | कालप्रमाणसंस्कारमात्राः सम्परिकीर्तिताः ||५२||
sanskrit
The various types of mustard, including those derived from Shalya and others, are described in terms of their different qualities. They are distinguished by their age, preparation method, and characteristics.
english translation
hindi translation
zAlyAdeH sarSapAntasya vividhasyAsya bhAgazaH | kAlapramANasaMskAramAtrAH samparikIrtitAH ||52||
hk transliteration
इति कुधान्यवर्गः | अथ मांसवर्गः | अत ऊर्ध्वं मांसवर्गानुपदेक्ष्यामः; तद्यथा- जलेशया, आनूपा, ग्राम्याः, क्रव्यभुज, एकशफा, जाङ्गलाश्चेति षण्मांसवर्गा भवन्ति | एतेषां वर्गाणामुत्तरोत्तरा प्रधानतमाः | ते पुनर्द्विविधा जाङ्गला आनूपाश्चेति | तत्र जाङ्गलवर्गोऽष्टविधः | तद्यथा- जङ्घाला, विष्किराः, प्रतुदा, गुहाशयाः, प्रसहाः, पर्णमृगा, बिलेशया, ग्राम्याश्चेति | तेषां जङ्घालविष्किरौ प्रधानतमौ ||५३||
sanskrit
Thus, the section on various kinds of grains is concluded. Now, we will describe the section on meats. There are six categories of meats: those derived from water (Jaleshaya), from the wilderness (Anupa), from village areas (Gramya), from carnivorous animals (Kravyabhuj), those with single horns (Ekashapha), and those from the forest (Jangala). Among these categories, some are considered superior to others. These are further divided into two main types: Jangala and Anupa. Among the Jangala category, there are eight subcategories: Janghala, Vishkira, Pratuda, Guhashaya, Prasaha, Parnamriga, Bileshaya, and Gramya. Of these, Janghala and Vishkira are considered the most important.
english translation
hindi translation
iti kudhAnyavargaH | atha mAMsavargaH | ata UrdhvaM mAMsavargAnupadekSyAmaH; tadyathA- jalezayA, AnUpA, grAmyAH, kravyabhuja, ekazaphA, jAGgalAzceti SaNmAMsavargA bhavanti | eteSAM vargANAmuttarottarA pradhAnatamAH | te punardvividhA jAGgalA AnUpAzceti | tatra jAGgalavargo'STavidhaH | tadyathA- jaGghAlA, viSkirAH, pratudA, guhAzayAH, prasahAH, parNamRgA, bilezayA, grAmyAzceti | teSAM jaGghAlaviSkirau pradhAnatamau ||53||
hk transliteration
तावेणहरिणर्क्षकुरङ्गकरालकृतमालशरभश्वदंष्ट्रापृषतचारुष्करमृगमातृकाप्रभृतयो जङ्घाला मृगाः कषाया मधुरा लघवो वातपित्तहरास्तीक्ष्णा हृद्या बस्तिशोधनाश्च ||५४||
sanskrit
The Janghala category includes animals such as deer, bears, wild boars, antelopes, those with horns, and the like. These animals are characterized by their astringent taste, sweetness, lightness, and properties that alleviate Vata and Pitta. They are sharp, beneficial for the heart, and useful in bladder cleansing.
english translation
hindi translation
tAveNahariNarkSakuraGgakarAlakRtamAlazarabhazvadaMSTrApRSatacAruSkaramRgamAtRkAprabhRtayo jaGghAlA mRgAH kaSAyA madhurA laghavo vAtapittaharAstIkSNA hRdyA bastizodhanAzca ||54||
hk transliteration
कषायमधुरो हृद्यः पित्तासृक्कफरोगहा | सङ्ग्राही रोचनो बल्यस्तेषामेणो ज्वरापहः ||५५||
sanskrit
Astringent and sweet in taste, this type is beneficial for the heart and alleviates Pitta, blood disorders, and Kapha-related conditions. It has a binding effect, improves appetite, strengthens the body, and helps in reducing fever.
english translation
hindi translation
kaSAyamadhuro hRdyaH pittAsRkkapharogahA | saGgrAhI rocano balyasteSAmeNo jvarApahaH ||55||
hk transliteration
Sushruta Samhita
Progress:77.0%
नवं धान्यमभिष्यन्दि लघु संवत्सरोषितम् | विदाहि गुरु विष्टम्भि विरूढं दृष्टिदूषणम् ||५१||
sanskrit
Fresh grains that are of high moisture content, light, aged, and have a tendency to cause burning, heaviness, and constipation, and that have undesirable effects on vision, are considered harmful.
english translation
hindi translation
navaM dhAnyamabhiSyandi laghu saMvatsaroSitam | vidAhi guru viSTambhi virUDhaM dRSTidUSaNam ||51||
hk transliteration
शाल्यादेः सर्षपान्तस्य विविधस्यास्य भागशः | कालप्रमाणसंस्कारमात्राः सम्परिकीर्तिताः ||५२||
sanskrit
The various types of mustard, including those derived from Shalya and others, are described in terms of their different qualities. They are distinguished by their age, preparation method, and characteristics.
english translation
hindi translation
zAlyAdeH sarSapAntasya vividhasyAsya bhAgazaH | kAlapramANasaMskAramAtrAH samparikIrtitAH ||52||
hk transliteration
इति कुधान्यवर्गः | अथ मांसवर्गः | अत ऊर्ध्वं मांसवर्गानुपदेक्ष्यामः; तद्यथा- जलेशया, आनूपा, ग्राम्याः, क्रव्यभुज, एकशफा, जाङ्गलाश्चेति षण्मांसवर्गा भवन्ति | एतेषां वर्गाणामुत्तरोत्तरा प्रधानतमाः | ते पुनर्द्विविधा जाङ्गला आनूपाश्चेति | तत्र जाङ्गलवर्गोऽष्टविधः | तद्यथा- जङ्घाला, विष्किराः, प्रतुदा, गुहाशयाः, प्रसहाः, पर्णमृगा, बिलेशया, ग्राम्याश्चेति | तेषां जङ्घालविष्किरौ प्रधानतमौ ||५३||
sanskrit
Thus, the section on various kinds of grains is concluded. Now, we will describe the section on meats. There are six categories of meats: those derived from water (Jaleshaya), from the wilderness (Anupa), from village areas (Gramya), from carnivorous animals (Kravyabhuj), those with single horns (Ekashapha), and those from the forest (Jangala). Among these categories, some are considered superior to others. These are further divided into two main types: Jangala and Anupa. Among the Jangala category, there are eight subcategories: Janghala, Vishkira, Pratuda, Guhashaya, Prasaha, Parnamriga, Bileshaya, and Gramya. Of these, Janghala and Vishkira are considered the most important.
english translation
hindi translation
iti kudhAnyavargaH | atha mAMsavargaH | ata UrdhvaM mAMsavargAnupadekSyAmaH; tadyathA- jalezayA, AnUpA, grAmyAH, kravyabhuja, ekazaphA, jAGgalAzceti SaNmAMsavargA bhavanti | eteSAM vargANAmuttarottarA pradhAnatamAH | te punardvividhA jAGgalA AnUpAzceti | tatra jAGgalavargo'STavidhaH | tadyathA- jaGghAlA, viSkirAH, pratudA, guhAzayAH, prasahAH, parNamRgA, bilezayA, grAmyAzceti | teSAM jaGghAlaviSkirau pradhAnatamau ||53||
hk transliteration
तावेणहरिणर्क्षकुरङ्गकरालकृतमालशरभश्वदंष्ट्रापृषतचारुष्करमृगमातृकाप्रभृतयो जङ्घाला मृगाः कषाया मधुरा लघवो वातपित्तहरास्तीक्ष्णा हृद्या बस्तिशोधनाश्च ||५४||
sanskrit
The Janghala category includes animals such as deer, bears, wild boars, antelopes, those with horns, and the like. These animals are characterized by their astringent taste, sweetness, lightness, and properties that alleviate Vata and Pitta. They are sharp, beneficial for the heart, and useful in bladder cleansing.
english translation
hindi translation
tAveNahariNarkSakuraGgakarAlakRtamAlazarabhazvadaMSTrApRSatacAruSkaramRgamAtRkAprabhRtayo jaGghAlA mRgAH kaSAyA madhurA laghavo vAtapittaharAstIkSNA hRdyA bastizodhanAzca ||54||
hk transliteration
कषायमधुरो हृद्यः पित्तासृक्कफरोगहा | सङ्ग्राही रोचनो बल्यस्तेषामेणो ज्वरापहः ||५५||
sanskrit
Astringent and sweet in taste, this type is beneficial for the heart and alleviates Pitta, blood disorders, and Kapha-related conditions. It has a binding effect, improves appetite, strengthens the body, and helps in reducing fever.
english translation
hindi translation
kaSAyamadhuro hRdyaH pittAsRkkapharogahA | saGgrAhI rocano balyasteSAmeNo jvarApahaH ||55||
hk transliteration