To prepare the bitter melon:

• Slice the bittermelons in half lengthwise and remove the seeds and pulp.
  
• Slice the halves into ½ inch semi-circles, put them in a bowl and sprinkle with 2 teaspoons of salt and mix well (the salt will help to remove some of the bitter juices). Set this aside for 30 minutes, stirring the bowl around the 15-minute mark. Gather the remaining ingredients together while you wait. Rinse the bitter melon slices really well with cool water. 
  
• Press sauté and adjust the heat to the highest setting, add oil and once it’s hot, add the cashews and stir-fry for 1-2 minutes, or until golden. Remove the cashews with a slotted spoon, leaving the oil in the pot. Set the cashews aside for now.
• Add mustard seeds to the oil and when they begin to sizzle, add the hing and stir, then add the bitter melon, raisins, spices, and stir. Pour the water into the pot and mix well.
• Secure the lid, close the pressure valve, and cook for 3 minutes at high pressure.
• Quick-release pressure
• Press sauté and adjust the heat to the highest setting, add the jaggery and mix well. Now let the mixture simmer for 5 minutes to reduce the liquid in the pot (you will be tempted to stir, try not to - it needs to boil off liquid).
• Once the liquid has thickened, stir-fry for 5-6 minutes, keeping the stirring to a minimum at first to help caramelize the jaggery and bittermelon. 
• Add the cashews back to the pot, mix well, garnish with cilantro, and serve.