Wash and peel the skin of karela. Make a slit in the center and remove the seeds of karela.
Now apply ½ tsp salt on the surface as well as inside thoroughly. Keep the karela aside to rest for 15-20 minutes. Karela should start leaving all the bitter juice out.
Add water and squeeze extra water from karela by pressing them in the palm. This way all the bitterness should go away.
In a pan, add besan and crushed peanuts. Roast mixture till its is slightly golden brown.
Switch off the flame and cool down the roasted mixture.
Then add ginger-garlic paste, sesame seeds, fennel seeds, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, salt, jaggery, lemon juice, oil and chopped coriander leaves. Mix well.
Now stuffed masala mixture in the karela.
Heat oil in a pan, and add stuffed karela to it. Cover and cook karela on medium-low flame.
When karela is half cooked, then sprinkle water and again cook it for 2-3 minutes.
Bharela karela is ready. Serve hot with roti or dal-rice.