Heat a pan on low flame and meanwhile mix Punjabi masala into garlic paste.
Pour oil in pan and add dried red chili lower the flame and add cumin seeds, asafetida a spoonful of chopped eggplant pieces
Add the Punjabi masala mixed with garlic paste mix and cook for 15-20 seconds.
Now add turmeric, red chili powder mix and add the rest of the chopped eggplant pieces. Sprinkle salt to taste.
Now cover the lid and cook on low flame. Add water on the lid this will quicken the prep. Stir occasionally by carefully removing the lid.
After 10-12 minutes stir the contents.
Add whisked curd into the sabji and mix well. Cover with lid and let it cook for 1 minute.
Remove the lid, transfer the sabji into a serving bowl.