Recipe Cook Time
Peel the cucumbers and quarter them lengthwise. Scrape off any large seeds. Dice the cucumbers, place in a colander(sieve) over a bowl and refrigerate.
When they are cool, discard any water collected. Mix the coconut and sugar in a bowl and toss the cucumbers in it.
Heat ghee in a pan on medium flame and add the mustard seeds, asafoetida powder, green chillies when it is hot. When the spices splutter, cool and pour onto the cucumbers. Toss well.
Add the lime juice, peanuts, salt and toss. Serve immediately.