• Fresh green drumsticks -about 5 (whole) but each drumstick cut into finger size pieces.
• Cooked tur dal- about 2 cups
• Salt-to taste.
•  Dharambya Sol-1 small piece (helps to enhance the sour flavour in the ghassi)

To be ground to a fine paste:

• Coconut -1/2 freshly grated
• Dry red chillies-3 large ones or as per taste
• Turmeric powder-1/4 tsp

Seasoning

• Urad dal-1/4 tsp
• Methi seeds  –  a pinch
• Mustard seeds -1tsp
• Curry leaves – 6-7
• Oil  -1 tbsp

Mashinga Saange sukkein Method:-

1. Add the washed and chopped drumsticks to the cooked dal along with the sol in a pan and cook for about 10 mins.
2.  Add salt if needed at this point as the cooked dal will already contain salt. 
3. In the meantime grind the coconut with all the ingredients mentioned under “To be ground to a paste” list to a very soft paste.
4. Now add this masala to the already cooked masinga saang and dal mixture and mix well. Simmer  for about 2 mins taking care not to boil this too much otherwise the ghassi will become too mushy.
5. Now in another pan add a teaspoon of oil, let it heat a little.   add the mustard seeds and let this splutter To this add about 1/4 tsp urad dal, roast this till a fine aroma is felt, then add  methi seeds,.Now add about curry leaves and switch off  the flame.
6.  Add this spluttering to the freshly prepared ghassi and mix well.

Serve this as a curry with plain rice .