Step 1

Wash and pat dry Tindora, cut them into quarters vertically. When they get too old they start to ripen up and turn red inside with bigger seeds. Discard any ripe ones.

Step 2

Heat a pan on medium-high heat. Add oil, once the oil gets hot, add mustard seeds and turmeric. Let the mustard seeds crackle. Add the cut tindora, salt and gently stir them. Cook covered for 2-3 mins.

Step 3

Add crushed green chilies and cashews. Mix well and cook covered on medium low heat for 5-7 minutes until the tindora are cooked soft but not mushy.

Step 4

Add grated fresh coconut, lemon juice and sugar. Cook for another 2 minutes. Garnish with cilantro. Serve with hot paratha or roti!