|2||large brinjals — 3 medium, cut into chunks, salted|
|3-4||red chilli — deseeded, halved|
|1||lemongrass — quartered and bruised|
|2||garlic — cloves, sliced|
|10 ml||fennel — seeds|
|10 ml||garam masala|
|lemon — zest and juice|
|1||red onion — halved, thinly sliced|
|yoghurt — to serve, optional|
Preheat the oven to 180°C.
Wash the beetroot and wrap them in foil. Roast in the preheated oven for about an hour, until soft.
Half an hour into the cooking time, wipe the salt and moisture off the brinjal chunks. Place into a roasting pan. Drizzle with olive oil and roast alongside the beetroot until soft and slightly charred. Add the chillies to the tray towards the end of the cooking time.
Heat 120ml olive oil over a low heat. Add the lemongrass, garlic, curry leaves and fennel seeds. Fry gently for a few minutes. Add the garam masala and remove from the heat. Add the lemon juice and zest and set aside.
Peel and cut the beetroot into wedges. Place on a platter. Add the brinjal, chillies and sliced onion.
Drizzle oil over the vegetables. Sprinkle with coriander and season to taste. Serve with the yoghurt on the side.