FOR BASE GRAVY:

MAKING:

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

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

3. Add the whole spices and saute.

4. Add the red chill powder and turmeric powder and mix.

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

6. Allow to cool completely and the puree.

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

SERVING:

8. Use it as required.

FOR SHRIMP AND PUMPKIN CURRY:

MAKING:

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

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

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

4. Cover and cook for about 10 mins.

SERVING:

5. Serve and enjoy!

FOR EGG CURRY:

MAKING:

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

2. Add in the base gravy and the coconut milk.

3. Add Salt to taste, cover and cook for 10 mins.

SERVING:

4. Serve and enjoy!

FOR DHAL:

MAKING:

1. In a pressure cooker, saute the onions and chillies.

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

3. Cook for 20 mins.

SERVING:

4. Serve and enjoy!