Pour the oil into a large skillet over medium heat and add the onion and ginger. Cook for 2 to 3 minutes, or until the onion is soft and then add the cumin seeds
, mustard seeds, and curry leaves and toast for 10 seconds. Add the grated turnip, green onion
, and salt. Reduce the heat to medium-low heat and cook for 5 minutes, stirring regularly.
Clean the lettuce and separate the leaves. Put about 1/2 cup of turnip
mixture into a leaf and add some chutney. Wrap the lettuce around the mixture and enjoy.