Changes

By following the same procedure, the ''basti'' preparation prepared by boiling milk with ''sahachara'' (Barleria prionitis)), ''bala'' (Sida cordifolia), root of ''darbha'' (Imperata cylindrica) and ''sariva'' (Hemidesmus indicus).

By following the same procedure, the ''basti'' preparation prepared by boiling milk with ''sahachara'' (Barleria prionitis)), ''bala'' (Sida cordifolia), root of ''darbha'' (Imperata cylindrica) and ''sariva'' (Hemidesmus indicus).

===== Brhatyadi yapana-basti =====

===== ''Brihatyadi yapana-basti'' =====

In this basti milk is boiled by adding brihati (Solanum indicum), kantakari (Solanum surattense), shatavari (Asparagus racemosus) and chinna-ruha (guduchi-Tinospora cordifolia). To this preparation, the kalka (paste) of mulethi (Glycyrrhiza glabra), madanaphala (Xeromphis spinosa) and pippali (Piper longum), should be added. In both of these the honey, ghee, oil and rock-salt should also be added before the administration of basti. The beneficial effects of these bastis are same as the previous one.

In this ''basti'' milk is boiled by adding ''brihati'' (Solanum indicum), ''kantakari'' (Solanum surattense), ''shatavari'' (Asparagus racemosus) and ''chinna-ruha'' (guduchi-Tinospora cordifolia). To this preparation, the ''kalka'' (paste) of ''mulethi'' (Glycyrrhiza glabra), ''madanaphala'' (Xeromphis spinosa) and ''pippali'' (Piper longum), should be added. In both of these the honey, ghee, oil and rock-salt should also be added before the administration of ''basti''. The beneficial effects of these ''bastis'' are same as the previous one.

===== Baladi yapana basti – I =====

===== Baladi yapana basti – I =====