Add salt to the cleaned and sliced pavakka and gently massage it with your finger tips. Add sliced small onion, green chilli, 1/4 tsp turmeric powder, 1/2 tsp kashmiri chilli powder, 1/2 tsp coriander powder and tamarind pulp. Marinate for 15 mins.
Heat coconut oil in a deep chatti/pan. Add sliced onion, sliced green chilli, sliced ginger and curry leaves. Cook till onion browns.
Add 1/4 tsp turmeric powder, 1/2 tsp fennel powder, 1 tsp kashmiri chilli powder, 1 tsp coriander powder. Mix well and cook for 2-3 mins, till oil starts appearing.
Add marinated pavakka pieces. Mix well.
Add medium thick coconut milk, bring it to boil. Reduce flame to lowest and cook for 12-15 mins or till pavakka is done.
Add thick coconut milk and cook for another 3-4 mins on lowest flame. Add tempering and remove from fire.
For tempering: heat 1-2 tsp coconut oil in a small pan. Crackle mustard seeds. add sliced small onion, dry red chilli and curry leaves. Once onion browns, add to the curry. Let the curry rest for 10-15 mins, before serving.