Mix together the ingredients for the chickpea flour masala until it resembles fine breadcrumbs and the oil is evenly incorporated. This is where most of the flavour is going to be so season it well.
Heat 60ml oil in a large non-stick pan and add the mustard seeds. Once they have popped add the cumin seeds, asafoetida and tomatoes.
Once the tomatoes have become soft add the turnips, and water. Cook for five minutes then add the chopped spring onions and the chickpea flour masala mixture. Mix thoroughly and cook for a further two minutes.
Transfer the mixture to a microwavable dish and cover. Microwave for around five to six minutes (or until cooked thoroughly).
Add the lemon juice and stir thoroughly. Grind the fenugreek leaves between your palms and sprinkle over the top of the curry.
Serve with hot, buttery chapattis.