Grind coconut and poppy seeds with water into a smooth paste.
Soak soy flakes in 2-3 cups of hot water until ready to use.
Heat 2 tsp oil in a pan, sauté onions till lightly browned. Add ginger-garlic paste and sauté for a minute.
Add green chilies, tomatoes, coconut paste, cook covered till the tomatoes are tender.
Drain soy flakes, squeeze out the extra water and add to the tomato mixture along with red chili powder and salt. Sprinkle water if the gravy is too dry.