First wash karela, cut both sides of little part, peel roughly it's skin, slit each karela, remove hard seeds, sprinkle some salt, mix it, keep aside for at least 5 minutes.

Take a kadai, turn on gas, on a slow flame, roast dry besan till aroma comes out, be careful not to change besan colour, now add grated coconut, roast it for 2 minutes. Turn off gas, take out in a bowl.

Wait to cool it completely. Meanwhile squeeze salty water from karela. Now add
salt, haldi, red chilli powder,
dhaniya powder, pav bhaji masala, sugar, 1 tbsp oil, lemon juice, in besan, coconut mixture, mix well all ingredients.

Now stuffed this mixture in all karelas, with little pressure, tie with thin thread, so mixture didn't come out when cooking.

Take a kadai, put on slow to medium flame of gas, add 3 tbsp oil, add hing, add all karelas, cover a lid, cook for 3 minutes, open lid, turn karelas with spatula, cover lid, cook for 3 minutes more, check it,, turn side of karela, cook for more 3 to 5 minutes, karela is ready.