To make the base gravy, heat the oil and add the green chillies, garlic and ginger and saute till caramelized

Add the onion and cook for about 10 - 15 mins till the onion gets caramelized

Add the whole spices and saute

Add the red chill powder and turmeric powder and mix

Add the tomatoes and salt, cover and cook adding a bit of water as required and cook it for about 10 - 15 mins

Allow to cool completely and the puree

You can bottle this if planning to use within a week or you could freeze it

Shrimp & Pumpkin curry

Defrost the base gravy, add water and process again before straining

Heat some oil and saute the shrimp, followed by the pumpkin

Add the strained gravy, kokum, green chillies and salt to taste

Cover and cook for about 10 mins

Saute the onion and chillies in some oil and add the boiled eggs

Add in the base gravy and the coconut milk

Add Salt to taste, cover and cook for 10 mins

In a pressure cooker, saute the onions and chillies

Add the tomatoes, followed by the base gravy, water spinach and water

Cook for 20 mins