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Melt the ghee in a wide pan or casserole over a low heat, then add the panch phoran.
When that starts to splutter, add the curry leaves and onion, and saute over a low heat until the onions are caramelised.
Meanwhile, put the ginger, garlic and chilli in a food processor, blend to a fine paste, then add to the pan and cook until soft and fragrant.
Add the tomato puree, passata and turmeric, season with salt and sugar, and cook on a medium heat for six minutes, until jammy.
Add the turnips and 30 ml water, stir to coat the turnips in the masala, then cover and leave to cook on a low heat for about 15 minutes, until the turnips are tender.
Pour over the lime juice, sprinkle over the coriander and serve with chapati.