Roast the peanuts with garlic in little oil. Grind it coarsely with chili powder. Set aside.
Boil the chopped bottle guard with salt and little water.
Heat oil in pan and add mustard seeds. When it starts to pop add cumin seeds fry for few seconds. Then add the chopped onions and fry until brown. Add the boiled bottle guard & the ground peanut-garlic mixture. Stir fry for few minutes. Add little salt if necessary. Garnish with chopped coriander leaves.