Peel the turai using a vegetable peeler and rinse it with water.
Cut the turai into ½-inch pieces using a knife.
Heat oil in a pan over medium-high heat.
Once the oil is hot, add onions and fry until they turn slightly brown in color (6-8 minutes), stirring frequently.
Add green chilies and achari masala and fry for 20-30 seconds, stirring continuously.
Add turai, red chili powder, turmeric powder, and salt and mix well.
Reduce the heat to low.
Cover the pan with a tight-fitting lid and cook for 8-10 minutes or until the turai is slightly cooked. Stir a few times while cooking.
Add tomatoes and cover and cook until turai is nicely cooked (6-8 minutes).
Add lime juice and mix well. Garnish with cilantro and serve hot.