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Place everything in a big pan and add water to cover all the vegetables. Cover and simmer for 10 minutes.
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Uncover and simmer for another 10-15 minutes or until the water level has reduced by half or more.
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Switch off the gas. If the water level is still high, drain the excess water and keep aside (can be used later in making the curry).
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Grind everything into a smooth paste. Sieve the gravy base for a smoother texture. This step is totally optional.
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Refrigerate the gravy base to be used within 4 days or freeze it (using an ice cube hack) for 2 weeks (at the most).
Rashmi Sharma 
