BY WHISKAFFAIR
Heat oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds, cumin seeds, asafoetida, and curry leaves, and let them crackle for 4-5 seconds.
Add onions and green chilies and saute until the onions turn pinkish in color (2-3 minutes), stirring frequently.
Add ginger and garlic and saute until the onions turn light brown in color (2-3 minutes), stirring frequently.
Now add cashews and turmeric powder and saute for 3-4 seconds.
Now add potatoes, salt, and sugar, and mix well.
Reduce the heat to medium and cook for 3-4 minutes, stirring a few times in between. Add lime juice and cilantro, and toss well. Serve hot.