Peel the cucumbers. If you prefer, you can skip it too. Cut the ends and discard. Then cut them into small pieces. Then transfer to a medium bowl.
On a cutting board, roughly chop the peanuts. You can crush in a mortar pestle or put in a ziploc and crush with a rolling pin or pulse in a grinder to coarsely crush too. Keep aside.
In a small saucepan, heat ghee over medium heat. Add the cumin seeds and let them sizzle. Then add hing, curry leaves and green chili. Then cook for another 30 seconds.
Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, lime juice and cilantro. Mix well and serve immediately.