Tangy Chukkakura or Indian Sorrel Shakshuka

Description

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 households 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.<br /> High in vitamin C, calcium, magnesium, and potassium, Chukka leaves also contain beta-carotene and lutein.<br /> Chukka leaves are available all throughout the year with a peak season during the summer.&nbsp;I decided to make a Chukka Kura Shakshuka; Shakshukka is a Moroccan breakfast recipe. Sounds exotic, doesn&rsquo;t it?<br /> 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.<br /> &nbsp;