Shred the cucumbers into long strips using a julienne peeler.
Then, in a strainer, combine the shredded cucumbers and salt over a mixing bowl.
Let them rest until the juices are released, pressing occasionally for about 10 minutes.
Press and squeeze out as much water as possible.
Heat a frying pan over medium heat and toast the sesame seeds, stirring constantly to prevent the seeds burning, until they just start to turn golden brown, about 2 minutes.
Put the seeds into a bowl, and let them cool. Transfer the seeds to a spice grinder or mortar and pestle, grind to a fine powder.
Place the cucumbers in a bowl, and add the ground sesame, yogurt, coriander, lemon juice, green chili, pepper and sechuan and mix well.
Heat the mustard oil in a small saucepan over medium heat.
Add the fenugreek seeds and jimbu or shallots and fry until they turn brown and fragrant, about 5 seconds.
Remove the pan from heat and immediately add the turmeric.
Pour into the cucumber mixture, mix well, cover, and set aside for at least 10 minutes.
Enjoy