Cut the karelas into thin rounds. In a small pan add peanuts and roast them well and keep them aside. In the same pan add the redchillies and coconut and fry them slightly and put them along with the peanuts. After it cools down completely add them to a spice grinder along with salt and make it to a powder( need not be a very fine powder depends on the oil content of the peanuts you are using). Keep this powder aside for garnishing.
Heat oil for frying. Once it reaches medium hot, simmer the heat and raise or lower accordingly. Fry the curry leaves first until crisp but does not loose its color and put it in a wide bowl. Then add karelas batch by batch and fry until golden brown and crisp. Garnish the karelas with the powdered peanuts as soon as you finish a batch when they are hot. If the dish cools down the garnish will not mix with the fries. Enjoy