Wash the kachalu and boil it in a pressure cooker with 1 cup (about 240 ml) of water.

After 2 to 3 whistles, cook on low heat for another 3 to 4 minutes.

Turn off the heat. Once the pressure releases, let the kachalu cool, then peel and cut into small cubes.

In a large bowl, mix the kachalu cubes with salt, chili powder, roasted cumin powder, and black salt.

Add black pepper powder, sugar, and tamarind water.

Add finely chopped ginger and green chilies. Mix in the lemon juice.

Garnish with chopped cilantro and serve.