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Pusa Jwala is a popular desi chilly variety, known for its prolific yield, long slender fruits, and medium pungency. It's ideal for Indian climates and performs well in both open fields and kitchen gardens. Here's a complete guide for growing Chilli Pusa Jwala (Deshi).
Container
Size: Minimum 12–16 inches deep and wide (for one plant).
Ensure drainage holes at the bottom to prevent waterlogging.
Soil Preparation
Use a light, well-draining potting mix:
40% garden soil
30% compost/vermicompost
20% cocopeat
10% sand or perlite for drainage
Optional: Mix in a handful of neem cake or bone meal to enrich the soil.
Sowing the seeds
Fill seedling trays with potting mix.
Sow seeds 0.5–1 cm deep.
Keep in a warm, shaded spot, mist water daily.
Germination: 7–14 days
Transplanting
- After 25–30 days (or when seedlings have 4–6 true leaves), transplant one healthy seedling per container.
- Water well after transplanting and keep in partial sunlight for 2–3 days, then move to full sun.
Sunlight
- Chilli loves sun! Place the pot in a sunny spot with 6–8 hours of sunlight daily.
Watering
- Water when the top 1 inch of soil feels dry—don’t overwater.
- During summer, check twice a day.
- Use a watering can with a narrow spout to avoid disturbing the roots.
Care & Maintenance
Fertilization:
Apply balanced fertilizer (NPK 10:10:10) every 15–20 days.
Supplement with compost, bone meal, or neem cake.
Staking: Support plants as they grow to prevent drooping under fruit weight.
Pests/Diseases:
Watch for aphids, thrips, and fruit borers.
Use neem oil spray or organic insecticides weekly as prevention.
Avoid overwatering to prevent root rot and damping off.
Harvesting
Start harvesting 65–80 days after transplanting.
Fruits are slender, wrinkled, and about 8–10 cm long when mature.
Pick regularly to encourage more fruiting.