Grind the coconut and fennel seeds together into a fine paste and keep aside.
Meanwhile dry roast the coriander seeds and fenugreek seeds together and grind into a fine powder. Keep aside.
Heat the gingili oil, splutter the mustard seeds, fenugreek seeds, curry leaves, and cumin seeds. Immediately add the cubed onions, crushed garlic cloves, curry leaves and chopped tomatoes. Saute till the onions turn translucent.
Add the cooked beans and mix.
Now add the tamarind extract, red chilli powder, and salt and cook covered for a few minutes.
Finally add the coconut paste and ground coriander-fenugreek powder and cook until the oil separates. Remove from flame.