Wash the kachaloos thoroughly. In a pressure cooker, with a little water just to cover the kachaloos, and 1/2 tsp salt, let the kachaloos boil for almost 20-25 minutes.These will become soft, and you will be able to peel off the skin easily.After 25 minutes check to ensure these are boiled properly. These should be soft when you touch it, but do not over cook. they should not be mushy.Let them cool.
Once cool, peel of the skin. It will come off easily, and chop it into small cubes.
Chop all the other veggies and herbs that you are adding to your salad-onions, spring onions, spring onions green, cucumber, tomatoes, fresh coriander, fresh mint leaves, chillies.
In a bowl mix everything together, and add spices- salt/sea salt, black pepper powder, red chilli powder/ chilli flakes/paprika/cayenne pepper- its your choice, black salt, amchoor (dry mango powder), chaat masala (if you want to).Give it a good shake/ mix.
Top this with fresh lime juice, or tamarind pulp (check the recipe for tamarind pulp below).Mix well and serve