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