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Khamang Kakadi

Ingredients

2 Cucumbers (big once that you get in American grocery store. In India you might want to use 4).
2 Green chillies.
A few springs of coriander
1/2 Katori ground peanuts (Danya che Koot).
2 tsp Ghee, Jeera and Asafoetida (Hing) for tadka (phodani).
Salt and Sugar to taste

Method:

1. Peel cucumbers and cut then into small pieces (like you do for raita, smaller the better). You can use food processor on pulse setting. Add slat to taste. Drain extra water from the cucumbers.
2. Cut green chilies and coriander.
3. In a small vessel (kadhai) heat ghee then add cumin, asafoetida after the cumin start spluttering add green chilies remove the vessel from heat and pour it on cucumbers.
4. Add sugar and ground peanut to cucumbers.
5. Garnish with coriander.