Karela (Bitter Melon)

3 cups chopped bitter melon, discard skin and seeds
Salt to taste
Extra salt
Half an onion, chopped
4 cloves of garlic, chopped
2 chilies, chopped
Sauf (Fennel Seeds), 3 pinches
Jeera (Cumin Seeds), 3 pinches
Methi (Fenugreek Seeds), 2 pinches
6 Tej Patti (Curry Leaves)
4 Tablespoons of oil

Method:
Mix some salt in bitter melon and set aside for 2 hours. Squeeze and drain liquid out of bitter melon and spread on tea towel to dry for one hour. Heat up a medium size pan, add oil and fry onion, garlic, chilies, fennel seeds, cumin , fenugreek and curry leaves. Fry for a couple of minutes. Add better melon and let cook on very low heat for about 20 minutes and until light brown in color. Serve with roti or rice.