Red chili pepper (also chile or chilli)
(stemmed and minced)
(or ghee, clarified butter)
Halve the cucumbers lengthwise, scrape out the seeds, and chop into desired size. Just before you are ready to serve, transfer to a mixing bowl and toss gently with hot pepper, peanuts, coconut, lemon juice, and sugar.
Heat the sunflower oil on medium heat in a small skillet. When hot stir in the mustard seeds. They are going to sputter and spit a bit, and when this starts to happen, add the cumin seeds. Heat for 15-30 seconds, just long enough to toast the spices. Cover with a lid if needed. Remove from heat, stir in the salt, and immediately stir this into the salad.