Toast the peanuts in a dry pan over medium heat until they start to turn darker and become aromatic. Grind the toasted peanuts in a spice or nut grinder.

Peel the cucumbers. Slice them in half lengthwise and use a spoon to scoop out the seeds. Cut the cucumbers into small bite sized pieces and put in a salad mixing bowl.

Melt the ghee in the frying pan over medium heat. Add the cumin seeds. Slice the serrano into four strips and add them to the pan. Saute, stirring frequently until the cumin seeds darken and become aromatic. Remove the serrano pieces from the pan and add the hot contents of the pan to the cucumbers.

Add the ground peanuts to the salad mixing bowl and mix well.

Chop the cilantro leaves and add them to the salad.

Add the salt and sugar. Mix well.