Heat oil, add kantola pieces, salt and turmeric powder. Mix and cook it. When almost cooked, add boiled peanuts, chana dal, chaat masala, lemon juice, salt and red chilli powder. Mix well and remove from heat. Cool it. Take out in a serving plate. Top kantola mixture with cucumber, tomato, spring onion and green chilli. Sprinkle half of the chaat masala and little salt. Pour curd all over evenly. Sprinkle remaining chaat masala, coriander leaves and serve immediately.
Note: Kantola belongs to the family of karela. They are smaller and have fresh green color with soft poky skin.