Kakdi Koshimbir (Indian Cucumber Salad)

Ingredients

• salt (to taste)
• juice of half a lime
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin (jeera seeds)
• 1 stalk curry leaves
• 3 small persian cucumber (diced, (about 2 cups))
• 2 tablespoons coriander leaves (finely chopped)
• 2 tablespoons roasted peanuts (roughly crushed in a mortar and pestle)
• 1 green chili (finely chopped)
• 2-3 tablespoons fresh coconut (grated, optional but recommended)
• 1/2 teaspoon sugar ((or stevia), optional but recommended)
• 1 teaspoon coconut oil
• 1 big pinch asafetida (hing)