In a kadhai/wok dry roast the red chillies, coriander seeds, cumin seeds, peppercorns, and laung/cloves on low flame until fragrant and a couple of shades darker.
Transfer the ingredients to a mixer/grinder.
In the same kadhai/wok roast dry-roast the garlic until golden-brown spots appear. Add to the mixer/grinder.
Roast the grated coconut over low heat, stir constantly until lightly roasted and golden.
Add to the mixer/grinder and blend the masala until you get a smooth paste with water as needed.
Add 3 cups water add a pinch salt and soya chunks and bring to boil for 5 minutes. Then drain and squeeze out the water. Set aside.
Add oil to kadhai/wok and sauté the chopped onions stirring them frequently till golden.
Add the boiled soya chunks and sauté for 2-3 minutes.
Add the beans, tamarind paste and the ground masala paste. Mix well and let the mixture cook.
Add water as needed and add salt to taste.
Let the curry boil then simmer on low flame for about 15-20 minutes.
Garnish with coriander leaves, and serve hot with some rice or bread.