I adore Indian food, and cook it all the time from the ground seeds up. I love the "top" taste of fenugreek seeds and their aroma is heavenly. However, when I use enough to bring up that "top" taste, unfortunately the bitter aftertaste comes with it and it is just awful. Are there any secrets to dampening or neutralizing the aftertaste? At a local Indian restaurant I get a chicken curry which has that fenugreek seed aroma without the bitterness, but they are vociferously secretive about process. I was curious as to whether there is another ingredient or technique that blunts or otherwise hides that awful aftertaste.