Prep all ingredients: cut gawar into bite-sized pieces, chop onions and tomatoes, slit green chillies.

Heat sunflower oil in a kadai (wok).

Add cumin seeds and let them crackle.

Add slit green chillies and finely sliced onions; saute until translucent.

Add ginger garlic paste and saute for a few seconds.

Add chopped tomatoes and cook until mushy.

Add cumin powder and gawar (cluster beans); saute for half a minute.

Add 1/2 cup of water, cover, and cook on medium heat for 10 minutes (check and saute occasionally).

When gawar is almost cooked, add the shrimps and continue cooking until they are done and pink.

Let the water evaporate to make it a dry sabzi.

Serve hot with Lauki Chana Dal, Phulka, Makki Ki Roti or steamed rice.