Boil water in a pan. When water starts boiling, turn off the flame, add the soya chunks, cover and keep it aside for 15 - 20 minutes.
After 20 minutes, wash the soya chunks twice or thrice in clear water, squeeze out the excess water and keep it aside.
Cut coconut into bits. Keep two to three big pieces of coconut and the rest should be small bits.
Chop onion, and shallots, ginger, garlic and keep aside.
Slit green chilies and dry red chili and keep aside.
In a pan, heat 2 tablespoons of oil.
When the oil is hot enough, splutter mustard seeds.
Reduce the flame, add crushed cardamom and saute for a second.
Then add the big coconut bits, and saute till it becomes golden brown in color.
Add chopped onion, ginger, garlic, the small coconut bits, turmeric powder, curry leaves and saute till the onion turns translucent.
Add chopped tomatoes and saute well till tomatoes turn mushy and oil starts separating.
Add fennel seeds, coriander powder, turmeric powder, chili powder, salt, and pepper powder, mix well. Saute on low flame till the raw smell of masala goes off.
Add soya chunks, curry leaves, cashew nut bits and mix well.
Sprinkle little water, mix well. Check salt, add more if required. Cover and cook for 5 - 6 minutes.
Open the lid, add 1 teaspoon of oil, mix well.
Keep the lid open and saute well on high flame, till soya chunks get roasted well.
Soya chunks pepper fry is ready to serve.