Koshimbir - cucumber salad with yogurt

This is a very typical Maharashtrian side dish. Always a welcome addition to any meal, it cools you down and the peanuts in it add a nice crunch and texture.

1 English cucumber (seedless variety) - grated and set aside to drain
1/2 cup grated carrot
1/2 cup grated radish
2 TBS chopped coriander leaves (cilantro leaves)
2-3 green chillies chopped
1/2 tsp cumin seeds
2 tsp ghee (clarified butter)
1 tsp salt (or to taste)
1 tsp sugar
1/2 cup roasted peanuts, coarsely chopped
2 TBS lemon juice

Grate the cucumber and place in a colander to drain for at least 30 minutes. Assemble the salad just before serving it.
In a bowl, mix the grated cucumber, radish and carrots. Add the salt, sugar and coriander leaves and mix. In a small pan heat the ghee and add the cumin seeds and chopped green chillies. Saute for 2-3 minutes. Make a little well in the grated veggies and pour the tempering in. Mix in the peanuts and the lemon juice. Serve right away.

Variation:

You can use yogurt in this koshimbir instead of lime juice. If adding yogurt, do not temper with the cumin and ghee.
Mix the grated vegetables, coriander leaves, chillies, salt, sugar, crushed peanuts and 1 cup of thick yogurt.