Chop the karelas in thin roundels. If you don’t like the bitterness much, keep karela with some salt for 10 mins, squeeze to take out the bitter water. I love the bitterness, so use directly. Chop onion and assemble other ingredients. Crush peanut.

Heat oil in the skillet, add mustard seeds, chana daal, urad daal, onion, chilli and curry leaves. Once onion is cooked, add karela and salt, turmeric.

Cook covered in low heat. Will make dry dish, no water is added, so make sure to keep checking and stirring frequently. Once karela is soft and gets slightly brown colour at the edges, it’s done. Sprinkle chopped roasted peanuts and serve.