n 1. clean and wash the shrimp, pat dry and keep a side.nn  nn 2. Heat a tablespoon of oil on medium heat. Add the shrimp, pinch of turmeric and little salt. Fry till all th water from shrimp evaporates.nn  nn 3. In a pressure cooker heat remaining oil. When oil is hot add the onions and green chilli. Fry till onions strats to change color. Meanwhile grind the tomato to a fine puree.nn  nn 4. To the onions add turmeric, ginger garlic paste and fry for 30 secs.nn  nn 5. Add the tomato puree, redchilli, cumin, coriander powders. Mix well and cook till oil starts to seperate from the edges.nn  nn 6. Add the chopped butternut squash pieces, cook for 2 mins. Add the cooked shrimp and cook for 2 more mins or till all the moisture evoparates.nn  nn 7. Now add around 1.25 cups of water, mix well, cover and pressure cook for just one whistle. Keep a side. Adjust the water depending on the required consistency of gravy.nn  nn 8. When the pressure is all gone, heat the curry, mix well. Add the chopped coriander/ cilantro leaves and cook just for 2 mins. Serve hot with plain rice or roti or bread. n