This light and refreshing salad is a summer staple in the Indian state of Maharashtra. It features tarka, a mixture of spices and/or aromatics that have been bloomed in fat. When heated, the cumin and mustard seeds release essential oils, adding layered earthy notes and pops of texture to the finished dish. Salting and squeezing the cucumbers removes excess moisture and yields slices with a satisfying crunch. To ensure the peanuts break down and provide a craggy surface for other ingredients to cling to, we crush them. A mortar and pestle is best, but the bottom of a heavy skillet also works.