First, grind coconut, fennel seeds, onion, and water to a smooth paste.

Heat oil and splutter mustard seeds.

Add curry leaves and okra; sauté until the slime disappears and the okra changes color.

Add onion and garlic; sauté until they turn translucent.

Add tomato and give a quick mix.

Add salt, turmeric powder, and sambar powder; sauté until the tomatoes turn mushy.

Add water and boil for 5 minutes.

Add the ground coconut mixture along with a little more water and bring it to a boil.