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)
Dry chillies from the grocery store (used for tempering curries) grow into healthy plants. Require lots of sunlight. Pour seeds across a plot of land. Water once a day
Plant all year round. Twenty days from seed to germination. Three months from seed to first harvest. Chillies are self-pollinating but need something to shake the flowers so the androecium and gynoecium connect. A pot with 6 plants gives 50 grams once in two weeks. Market rate of total harvested produce is Rs. 345/-
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 a thrice a day. Incubate and use. Apply once a week.
Birds like chillies. A natural way to keep elephants away from those bananas!
High in vitamins A and B6.
Dry chillies completely and use for cooking. Dry chilli seeds can be used for planting again. Stored seeds will remain viable for 3 years.
Thecha
Coarsely grind 200 grams of chillies + 100 grams of garlic + 50 grams of peanuts + salt. Pan fry with 4 tablespoons of oil for 10 minutes. Add lime juice. Thecha is a spicy side that can be eaten with many dishes. Mix thecha + mayonaise to make a spread and eat with a simple beaten egg omlette and wrap or in a bun.
Lime and green chilli pickle
Cut 8 limes into 8 pieces each + 50 grams of chillies into one-inch pieces. Add 20 grams split yellow mustard + 60 grams of salt + 1 teaspoon of turmeric powder + 50 grams of roasted peanut powder. Squeeze the juice of 4 limes and mix all ingredients well. Heat two cups of oil, cool and pour over the mixture. Keep in a cool dry place. Mix once a day for a couple of days. Transfer to a bottle. Eat after 10 days.