Cut tops off okra and slice them in half vertically if small, quarters if large.
Heat up 4 tbsp oil in a wide pan. Add okra and sauté until almost cooked and no longer slimy - about 7 minutes. Remove from pan and set aside on a plate.
To empty pan, add 2 tbsp oil. When oil is hot, add cumin seeds. When they sizzle and smell, add onion, ginger and 2 pinches salt. Sauté for 3 minutes. Add green chili and garlic. Sauté until golden brown.
Add tomatoes, coriander, chili powder, turmeric, fennel and salt. Stir and cook for 30 seconds. Cover and cook for about 4 minutes or until tomatoes are soft and oil separates. Add okra, mix well and cook for about 3 minutes until okra is soft. Taste and adjust salt. Cook another minute or two until tomatoes almost start sticking to the pan. If tomatoes are not acidic enough, add a tiny bit of lemon juice. Turn off the heat and serve with rice, Indian breads or tortillas.