First heat oil in a heavy bottomed pan.

Add the cumin seeds and once they splutter add the garlic, onion and saute till the onion turns translucent.

Once done add the chopped tomato, tinde, tomato paste, asafoetida, turmeric powder, salt, red chilli powder and stir.

Cook covered till the vegetable becomes soft, stirring once or twice. Add little water if required.

When the vegetables are nearly cooked sprinkle cumin powder, coriander powder and garam masala on the sabzi and stir. Cook for about 2 minutes and then turn off the heat.

Transfer Punjabi Style Tinda Sabzi and serve hot garnished with coriander leaves.