Baby Turnip and Scallion Curry

Ingredients

• 1 cup chickpea flour (besan)
• 2 teaspoons chilli powder
• 1 1/2 teaspoons turmeric
• 1 teaspoon cumin seed powder
• 1 teaspoon coriander seed powder
• 1/4 teaspoon baking powder
• 2 tablespoons sunflower oil
• Salt to taste
• For the tempering (vaghar):
• 1/4 cup sunflower oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida
• Vegetables:
• 15 baby turnips, washed, trimmed and sliced into 1cm pieces
• 4 spring onions (scallions), washed, trimmed and sliced
• 1 large tomato, chopped finely
• 1 cup water
• 1/2 teaspoon ½ tsp dehydrated kasoori methi (dried fenugreek leaves) - (optional)
• Juice of half a lemon

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