Cucumber Salad in 12 Minutes

Instructions:

1. Dice the cucumber into small, uniform cubes.
2. In a mixing bowl, toss the chopped cucumber with crushed peanuts, grated coconut, minced green chilies, and chopped coriander.
3. Stir in the lemon juice and a pinch of salt.
4. Heat oil or ghee in a tadka pan over medium heat until it shimmers.
5. Add mustard seeds; once they begin to pop, immediately add the cumin seeds, asafoetida, and curry leaves.
6. Stir for 10-15 seconds until the curry leaves are crisp and the cumin is fragrant.
7. Pour the hot tempering over the cucumber mixture and toss gently to combine.