Feijoada from How to Cook Indian by Sanjeev Kapoor

Ingredients

• 1 tablespoon tamarind pulp
• 1 teaspoon table salt
• 2 tablespoons vegetable oil
• 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut)
• 2½ cups (560 grams) canned cooked red kidney beans
• 2 large red onions, chopped
• 1 teaspoon cumin seeds
• 10 whole cloves
• 1 tablespoon coriander seeds
• 8 dried red chiles, broken
• 7 or 8 whole black peppercorns