Spring has arrived. Tiny green leaves have appeared on the frangipani tree in my garden. The jasmines have started blooming. The cuckoo has started cooing, his plaintive tunes, pining for his lover. The mercury is steadily rising, already touching thirties around noon.
Buttermilk and ghol (to put it simplistically, a watered version of the Punjabi lassi with a dash of gondhoraj lebu) have returned from their winter hibernation. The neighboring green coconut seller is doing brisk business. And light summer recipes are back.
This one is one of my favorites, Doodh Jhinge, jhinge (turai or ridge gourd) cooked in milk tempered with mustard seeds. I learnt this from my father-in-law, himself a great cook, and it is a regular on our lunch menus through the summer.