Wash and cut the turnips into thick, wafer-like slices.

Heat the oil in a heavy-bottomed pot; add turnips, asafoetida, sugar, and salt.

Add dry red chillies and stir well. Cover the pot and cook on high heat for 5 minutes, stirring often to make sure that it does not stick to the bottom of the pot.

Add tikka masala and water; stir well. Lightly mash the turnips with the back of the ladle, while stirring. Cook till the liquid almost dries up. Serve hot, accompanied with rice and plain yoghurt