Temperatures of 20-30 degrees celsius. Single monsoon season lasting four months from June to September. Rainfall amount 700 mm/year. Basaltic soil (black cotton soil).
Packet of seeds Rs. 10/- . Pack gave good harvest but seeds from the fruit do not produce any new generation. Country seeds have a success rate of about 50% and produce new generations. Plant a seed at a time a few inches apart at one inch depth. Water once a day.
Plant all year round (avoid peak summer). Ten days from seed to germination. Two months from seed to first harvest. Bhindi is self-pollinating.10 x 7 feet area gives 300 grams of bhindi once a week for 2 months.Market rate of total harvested produce is Rs. 160/-.
Jeevamrutha = 1 part cow dung + 1 part cow urine + 0.2 parts jaggery + 0.2 parts pulse flour and some soil. Cover, keep in shade, mix thrice a day.Incubate and use. Apply once a week in the first month.
Multiple insects feed on the leaves and the nectar.
High in fibre, protein, vitamins A and C and K, antioxidants.
Seeds - Dry bhindi completely and use seeds for planting again. Stored seeds will remain viable for 3 years. Bhindi - Soak chopped bhindi in buttermilk + salt + chilli powder + turmeric in the fridge for two days. Allow to sun dry till crispy (2-7 days) and store in a dry place. Fry and serve with rice
Godavari-style bendakay
Heat oil in a pan. Add a big sliced onion + slit green chillies + curry leaves. After a minute add 300 grams of ½ inch bhindi pieces. Cook for 20 minutes on a low flame without covering till all sticky sap is gone. Add chilli powder + turmeric powder + salt and fry for 5 minutes. Add coriander leaves, mix and eat with rice or chapathi.
Stuffed bhindi
Grind half a cup of mixed peanuts + sesame seeds + a teaspoon of coriander seeds + chilli powder + salt. Slit 300 grams of whole bhindi and stuff with the ground powder. Heat oil in a pan, add the stuffed bhindi, cover and cook for 20 minutes. Stir occasionally. Serve with chapathi.