Soak khaskhas in water for 2 hrs
Grind it to paste. And keep aside.
In a pan take oil.
Take oil in a pan add rai . Next add onions and let it turn translicent on low flame.
Now add ginger garlic paste.
When raw smell goes away add haldi, salt and red chilli powder
Add khas khas and simmeer for 5 minutes.
When khaskhas leaces oil add 1 cup water or as required. Gravy should be semi liquid. Not too flowing.
Garnish and serve.
