Karela subzi

I got this recipe from my mom-in-law. I don't have any measurements for it - all by andaaz:-)) It usually comes out very well. Unfortunately, no pics.

Cut karela into half and then slice them. Rub some salt into the karela and leave for a couple of hours. Squeeze hard to remove water. Slice one large onion long and fine. Heat oil in a pan, then add the onion. Once the onion browns, add the karela and cook on slow fire until the karela browns/cooks. Then add dhania pwdr, jeera pwdr, red chilli pwdr and anardana pwdr. Can substitute amchur if anardana powder is not available (very important to add something sour) - it comes out better with the anardana. Add more salt if necessary. Can also saute potato fingers separately and add them at the end (I usually do). Sprinkle garam masala on top.