Cut the melon in half and take out the seeds. Then cut the melon into 1/2 pieces (I do this by just placing the melon horizontally and then cutting down the line). We need to get the bitter out of bitter melon by placing the pieces of karela in a small bowl, adding the 3 pinches of tumeric, and finally squeezing the juice out of the melon (there are better ways to do this, like steaming or boiling the karela, but if your short on time, hand squeezing will do just fine). Cut up the pear in small pieces, similar to the karela.
Heat up a small pot and throw in the sesame oil. Afterwards, throw in the cut up karela and pear. Stir it up a bit in the oil and then cover. Let it fry covered until the Karela has a light crispy texture (about 4 mins), then add the honey and the jaggery. Cover for another couple minutes and then take the cover off. The pear should be browning just a bit and the aroma of the karela/jaggery/honey should be welcoming. Stir it up real nice for a minute or so and then place in yogurt.
Enjoy this light treat!