Khamang kakdi (Maharashtrian cucumber salad)  

2 cucumbers,
green chilies (vary the amount as required),
coriander leaves,
4 tsp peanut powder,
1 tsp lemon juice,

For tempering:
2 teaspoon cumin seeds,
2 tsp ghee,

1. Chop cucumbers finely and rub some salt to the pieces.

2. After 10 minutes, squeeze the pieces to get rid of the water contents.

3. Finely chop green chilies. Now mix sugar, coriander leaves, coconut and chilies with the cucumber pieces.

4. In a pan, heat ghee & add cumin seeds. Then add asafoetida and immediately pour this tempering on the prepared cucumber salad.

Serve fresh with puri bhaaji and rice.

Variation: Try fresh grated coconut instead of peanut powder.
For tempering, ghee and cumin seeds can be substituted with oil and mustard seeds .