Scrape the skin of the bitter gourd and cut them lengthwise.

Remove the seeds (optional if tender).

Soak the bitter gourd in salt water for 30 minutes to reduce bitterness.

Wash thoroughly and drain excess water.

Pat dry with a kitchen towel.

Heat oil in a kadai (wok).

Add thinly sliced potatoes and saute on medium heat until golden brown and crispy.

Add bitter gourd pieces and saute until cooked and crispy.

Remove potatoes and bitter gourd from the kadai.

In another pan, heat oil, add mustard seeds and allow them to crackle.

Add dry red chilli, green chilli, hing (asafoetida), and cashews.

Saute until cashews are lightly fried.

Add fried potatoes and bitter gourd to the pan.

Add red chilli powder, cumin powder, coriander powder, amchur (dry mango powder), powdered sugar, and salt.

Mix well and saute for 1-2 minutes.

Adjust spices to taste.

Add sesame seeds and desiccated coconut.

Give a quick mix and remove from heat.

Serve hot.