Heat oil in pan on medium high. Add mustard seeds. Once start popping add asofetida (hing).
Add karela to pan. Top with turmeric and salt. Mix and cover. Cook 3 minutes.
Add potatoes. Mix and cover. Let cook X minutes.
Add red chilli powder, cumin/coriander blend and sugar. Mix. Cook 2 more minutes then turn off stove.
Top with roasted, ground cashews and mix. Serve.
Adding ground roasted cashews gives the dish great flavor and textureMake sure to give time for the karela to be salted and sweat a bit. Squeezing after giving time to sweat helps to reduce the bitter taste.