Heat the oil in a wok over a medium high flame and when hot add the cumin seeds. Fry for a few seconds then add the garlic and onions. Stir fry for a few seconds.
Add the broccoli and salt and stir until the broccoli is bright green. Add the chicken broth then cover, turn heat to medium and cook for 2-3 minutes until the broccoli is done but retains some crispness.
Meanwhile lightly salt the tomatoes.
Remove the cover from the wok and increase the heat to dry out the liquid. Add the tomatoes, stir for 30 seconds then serve.