Place a cast iron pan or pot in the oven and preheat the oven to 425°F (220°C). Gently toss okra and tomatoes with a little vegetable oil. Carefully remove the hot pan from the oven, spread the vegetables around the pan, and return to the oven. Roast until the okra is well tender and lightly browned and the tomatoes have softened and split (about 10-12 minutes). Once the vegetables are finished, set them aside to cool and return the pan to the stove top to use in step 3.

Heat a small dry pan on the stove top and add the dal, coriander, cumin, and fennel seed. Toast (stirring frequently to avoid hot spots), until the spices are fragrant and slightly darker (about 2 minutes).

Heat the pan or pot used to roast the okra over medium on the stove top. Add the garlic, shallots, and coconut to the pan. Saute, stirring frequently, until the garlic and shallots are fragrant and the coconut is lightly toasted (about 3-4 minutes).

Combine all of the masala ingredients except for the shallots, garlic, and coconut, and pulverize in a spice or coffee grinder, or with a mortar and pestle.

Place roasted tomatoes, spice mix, shallots, garlic, and coconut into blender along with 250 ml (1 cup) water. Puree until the mixture is as smooth as possible.

Combine the puree with 500 ml (2 cups) of water and bring to a boil on the stovetop. Reduce the heat and simmer gently until reduced by about 1/3 and thickened somewhat. Add the roasted okra to the pot and simmer for an additional 2-3 minutes, then remove from heat.

Immediately before serving, heat 2 tbsp of vegetable oil in a small pan or metal ladle. When the oil is shimmering (but not smoking), add the tempering spices and fry for about 30 seconds.

Add the tempered oil and spices to the pot and serve with rice, roti, or another side of your choice.