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1
Drain the split peas, place in a pan with water to cover and cook for 1 hours or until peas a tender.
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2
Drain and set aside.
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3
Preheat oven to 160C Combine ground coriander, cumin, chilli powder and tumeric in a bowl.
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4
Take 1 tsp of this spice mix and add 2 tbsp of oil to form a paste.
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5
Add eggplant to the spice paste and coat well.
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6
Tranfer eggplant to a roasting pan and roast for 20 minutes Set aside.
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7
Meanwhile, cook potatoes in a pan until just tender, drain and set aside.
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8
Heat 2 tbsp oil in a large pan over low heat.
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9
Add onions cook for 10 minutes Increase heat to medium add the ramining spice mixtgrue and cook for 3 minutes.
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10
Add the ginger and garlic and cook for 2 mins oruntil fragratn.
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11
Add the tomatoes, curry leaves and frresh chilli.
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12
Reduce heqat to low and cook, covered for 10 minutes or until tomatoes are pulpy.
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13
tir in s;it peas and potatoes, and season with salt.
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14
For spice crusted beef, combine the spices and massage into the fillet.
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15
Preheat the oven to 200C Heat remaining oil in an ovenproof frying pan and brown beeff fillet for 2 mins turning onall side4s, then transfer to the over and roast for 15-20 mins, turning half way through cooking.
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16
Remvoe from oven and rest for 10-15 minutes.
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17
Gently reheat the potato mix, stir in eggplant and spinach an cook for 1-2 mins until spinach is wilted.
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18
Carve beef into slices and season.
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19
Spoon a generous amount of masal potatoes on a plat and top with beef.
