Place the bitter gourds on a large tilting tray (roasting pan) and sprinkle with salt. Set aside for 30 minutes.
Bring a pan of water to a boil and place a steamer basket or colander over the water. Steam the bitter gourds for about 10 minutes. Allow to cool and cut into small pieces. Remove and discard the seeds.
Heat enough oil for deep-frying in a deep, heavy-based pan to 180‘C / 350‘F, or until a cube of bread browns in 30 seconds.
Working in batches, carefully slide the bitter gourds into the hot oil and deep-fry for 1-2 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels).
Transfer about 3 tablespoons of the deep-frying oil to a fresh pan and heat over medium heat. Add the kalonji, fennel, and coriander seeds and stir-fry for about 1 minute, or until they start to splutter.
Add the ground spices and season with salt, then stir-fry for about 1 minute, or until all the moisture has evaporated. Add the bitter gourd and stir well. Serve hot.