Put the turnips in a bowl, add 1 teaspoon salt and mix well. Set aside for 15 minutes, then rinse well and pat dry on kitchen paper (paper towels).
Heat the oil in a non-stick pan over medium heat, add the turnips and fry for about 5 minutes, or until light brown. Remove from the pan and set aside.
Pour 250ml / 8fl oz (1 cup) water into a deep, heavy-based pan, add the turmeric, cinnamon, cardamom pods, fried onion paste, chilli powder and garlic paste, then season with salt. Bring the mixture to the boil, stirring constantly, and boil for 7-8 minutes.
Add the fried turnip and cook for about 20 minutes, or until the turnip is tender.
Remove from the heat, stir in the pureed tomato and stir for 2-3 minutes.