Clean and deseed the karela. (One can keep the seeds if they are tender, but I removed them).
Cut them into 1 inch small strips and sprinkle salt all over it.
Leave it for 15-20 minutes.
This will release some water. Gently squeeze the karela between your palms to remove the bitter juice.
In a pan or a wok/Kadai add the oil.
Add cumin seeds and let it crackle.
Once the cumin seeds crackle, add asafoetida and turmeric powder. Saute for 10-15 seconds.
Add the chopped and squeezed karela.
Mix, Cover and let this cook on slow for 8-10 minutes.
Now add the potatoes, salt and mix well. (Go easy on the salt as we already added a bit in the start).
Cook this again for slow to medium flame for 8-10 minutes until the potatoes are cooked.
Add the freshly chopped coriander, broken cashew nuts, sesame seeds and mix well.
Cook for a further 2-3 minutes.
Now add the coriander powder, cumin powder, chilli powder, sugar and dried mango powder.
Mix everything and cook for 2-3 minutes.
Serve with some roti or rice.