Peel and cut the potatoes, shell the peas and slice the ring gourd. Cut the cashews into halves if using.
In a pressure cooker, heat the oil or ghee. Once its hot drop in the mustard seeds and after the mustard pops, lower the flame and add the cumin seeds, followed by the spice powders- asafetida and turmeric.
Add the cashews if using and the vegetables and cook for 3 to 4 minutes. Put in the red chili powder and goda masala powder, water, kokum leaves, jaggery and salt.
Cover and cook until the first whistle. Turn off the heat.
After the pressure drops, take off the lid and allow the steam to escape for 2 o 3 minutes. This helps the rice grains to firm up.
Fluff with a fork lightly and serve hot with your favourite raita or curd.