500 grams karela/bitter gourd
2 tablespoons oil
¾ tablespoon basen/channa atta
3 teaspoons jeera-dhania powder
2 teaspoons chilli powder
¼ teaspoon turmeric/haldi powder
1 tablespoon jaggery/gur
Salt to taste
½ tablespoon garam masala
3 tablespoons crushed groundnuts/moongphalee
Oil, rai and hing for tadka
Coriander leaves/kuthmir for garnish

Preparation:

Peel karelas and cut into half and split. 
Pressure cook with little water for one whistle.
Heat oil and sauté basen till golden brown. Cool. Mix with jeera-dhania, chilli & haldi powders, gur, salt, garam masala and moongphalee.
Stuff the mixture in the karelas.
Prepare tadka. Add stuffed karelas. Cook till done.
Garnish with chopped kuthmir.

Serve with roti/chappati.