Heat oil in a pan, add the chopped onions and green chillies.
When the onions are cooked, add the karelas along with salt, chilli powder and turmeric.
Cover and cook over a low fire till the vegetable are soft.
Then add the peanut and coconut. Stir and cook covered for a minute.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.