Tangy Chukkakura Shakshuka Recipe
This Tangy Chukkakura Shakshuka Recipe was a brainwave I had one fine Sunday morning. The other day, I shared Minced Chicken rolls in Cabbage leaves with a friend and I was pleasantly surprised to see a basketful of fresh veggies sent in return. There were snake gourds lots of Chukka Kura and other veggies. Now I have never cooked Chukka Kura before and I wanted to cook something different. I am an Eggetarian or Ovo vegetarian which means I eat eggs but no meat. I needed to up my protein requirement and I decided to make a Chukka Kura Shakshuka; sounds exotic doesn’t it?
What is Chukkakura?
Chukkakura is a really sour, fleshy, leafy green available in our parts. In English, it is known as Narrow-leaved dock, Indian Sorrel, Spinach dock, Khatta palak, Ambat chukka, and Chukka Kura in AP. the Chukka plant is exclusively cultivated for its leaves and is commonly known as Green sorrel. It is very similar to spinach with a smooth texture and dark green surface, but they have thicker and juicer stems. They have a sour flavour similar to red sorrel or gongura leaves. Usually, in Andhra homes, it is cooked with tur dal; Chukka Kura Pappu and as a pachadi or tangy chutney.
Chukka leaves have a tart flavour with citrusy notes, is slightly astringent owing to the high levels of oxalic acid in the plant. Since ancient times it has surprisingly, been used both medicinally to help in digestion and for culinary purposes to add a tangy flavour to rich foods. High in vitamin C, calcium, magnesium, and potassium, Chukka leaves also contain beta-carotene and lutein. Chukka leaves are available all throughout the year with a peak season during the summer.
Tangy Chukkakura Shakshuka Recipe
I love Shakshuka; a yummy combination of eggs, tomatoes, and spices well-liked across the Middle East and North Africa and now getting popular across the globe. It is mainly a breakfast dish but then I decided to make a fusion recipe with Chukkakura. I love this recipe because it is like most of my other recipes; easy, healthy, and gratifying I just added a tempering of cumin, mustard to some onions, green chillies and ginger-garlic paste, tossed the chukka leaves into it. Cooked the chukka until it was pulpy and added salt and chilli powder. I added the eggs and cooked it on low flame until the eggs were nicely done. My tasty, tangy, healthy Chukkakura Shakshuka was ready. You can soak it up with bread, roti, naan or parantha but I had it with rice.
2 bunches Chukkakura
1 tbsp ginger-garlic paste.
3 green chillies
1 tbsp Olive Oil
Salt to taste
1 tsp red chilli powder
1 sprig fresh coriander
Wash, sort and chop the Chukkakura leaves.
Heat olive oil in a pan over high heat. Add the cumin and mustard seeds and let them splutter. Add onion, green chillies and sauté. Now add the ginger-garlic paste.
Saute onions till they are slightly brown. Immediately add the chopped Chukkakura leaves. Reduce heat and let simmer for 10 minutes add water if too thick, then season with salt and chilli powder. Let the leaves cook till nice and mushy.
Now gently break the eggs one by one and cover the pan, and let it simmer and steam just until the whites are set and the yolks are golden and soft.
Aesthetically this recipe is not very appealing but it is truly a healthy and nutritious meal.
Healthy Tangy Chukkakura Shakshuka Recipe is ready to serve.