Wash and soak soya beans overnight. Rinse well and pressure cook soya beans with a pinch of turmeric till soft.
Finely chop onions, tomatoes and coriander leaves. Slit the green chilli.
Grind grated coconut, fennel seeds and cashew nuts to a smooth paste, adding a little water.
Heat oil in a pan. Add cumin seeds and once they crackle, add curry leaves, chopped onions and green chilli. Sauté for 3-4 minutes till onions brown.
Add ginger-garlic paste and fry for 1-2 minutes.
Add chopped tomatoes and cook covered on medium flame for 3-4 minutes till they turn soft.
Add turmeric powder, red chilli powder, coriander powder, sambar powder, garam masala powder and salt. Mix well and simmer till oil oozes out.
Add cooked soya beans combine well. Cook for a couple of minutes till the beans are well coated with the masalas.
Add the ground paste and stir for 1-2 minutes.
Add water and simmer on a medium flame for 5-6 minutes, till all the masalas are well blended and the dish is almost dry.
Garnish with coriander leaves and remove.
Serve Soya Bean Masala with steamed rice or Rotis.