Heat sunflower oil in a heavy bottomed pan.

Add cumin seeds and wait until they splutter.

Add minced garlic and finely chopped onion and sauté until the onion turns translucent.

Add chopped tomato, tinda, tomato paste, asafoetida, turmeric powder, salt, and red chilli powder and stir.

Cook covered until the vegetables become soft, stirring occasionally.

Add a little water if required to prevent burning.

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

Serve Punjabi Style Tinda Sabzi along with Dal Tadka, Palak Raita and Phulka for a weekday lunch.