Place beef, sliced onions, tomato, garlic, ginger, coconut slices, and green chilies (if using), 1 sprig of curry leaves and enough salt in a pressure cooker. Stir in ground turmeric, ground black pepper, ground coriander, garam masala and red chili powder. Cover the cooker with the lid, and cook over high flame until the sixth or seventh whistle.

Remove from heat. Allow the cooker to cool slightly. When the steam has escaped, open the cooker, and place it over medium-high heat. Simmer until all the water dries up.

Heat oil in another large pan over medium-high heat. Splutter mustard seeds. Add fennel seeds, cardamom pods, bay leaves and cloves. Add rest of curry leaves. Fry for a minute or until aromatic. Add shallots. Saute, stirring, for 2-3 minutes or until lightly browned.

Stir in cooked beef. Reduce the heat to medium. Saute, stirring occasionally, for 5- 10 minutes or until the beef gets a deep dark brown color. Remove from heat.

Garnish with coriander leaves if you like. Serve warm with rice or any flat bread.