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Ramadan Recipe | Anda Buna

So had loads of Egg left in my fridge although i dont think your actually suppose to keep them in the fridge, anyways thought i will make some Anda Buna (Egg in a thick gravy) this is a nostalgic dish my mom use to make me as a child, i think it was to make me eat more eggs im not sure either way its a comfort food

Perfect Bengali fusion food for busy people that want a taste of Bengal – hmmmm lets start


  • 4 fresh eggs
  • 1 large onion
  • 1 large potatoe (optional)
  • 1/2 cup garden peas (optional)
  • 1 clove garlic
  • salt to taste
  • 1/2 tea spoon turmeric
  • 1 tea spoon garam masala

for the crispy coating

flour, 1 egg, breadcrumbs


  1. roughly chop some onions, best to use white although for this dish i used red as i didn’t have any white ones, the red ones give it a more sweet and caramel taste
  2. peel and dice potato and leave aside in cold water so they don’t turn brown (optional)
  3. defrost some garden peas (optional)
  4. in a shallow pan add (flavorless oil) grapseed oil once the oil is hot add garlic and stir for 2 mins until golden I usally crush the garlic as it will desolve in during the cooking process – but not burnt
  5. add the onions and salt and cover with lid cook until soft and translucent
  6. add 1/4 cup water and cook the onions for 5 more min – you want the water to evaporate
  7. add the turmeric and garam masala mix well, and cook for 2-3 mins until the spices are cooked
  8. add the potatoes and cook until soft (optional)
  9. add the garden peas and turn off the heat (optional)

now the gravy is done lets do the eggs

  1. boil the eggs (hard boiled) i cook them for 7 mins
  2. take them off the heat and rinse them under cold water to stop cooking the eggs future
  3. peel eggs and cut in half – best way to peel is my gently breaking the shell all around and then peeling tem under running cold water
  4.  in 3 bowls pour in, flour, beaten egg and breadcrumb ready to coat- assembly line style
  5. lightly flour the egg make sure the yellow doesn’t pop out its a bit messy, sorry
  6. now pop it into the the egg coat generously
  7. and then into the breadcrumb, once its all ready you are ready to deep fry – how to make breadcrumb see below
  8.  deep fry in hot oil for about 30 sec as you dont want to cook the egg only just to give the coating a golden colour
  9. drain access oil and pop it into the gravy mix
  10. ENJOY – ভুঁজা

if you want it slightly hot you can also garnish with fresh green chilies and coriander to give it a punch, you can serve this with rice if you dont add the potato or peas, but if you have added the potatoes and pea then you can enjoy it as it is but go lightly on the spice when you cook the gravy

there are other variation of this dish traditional ways of cooking, this is more of a fusion as i am bought up in the UK and have traveled around the world i like to cook with ingredients that inspire me

check out more of my recipe on YOUTUBE or my BLOG


  • using stale bread i pop the bread into the food processor and give it a couple of whirls, if the bread is not stale what you can do is use fresh but use the sides and both ends the pieces no one likes to eat
  • i also like to freeze the ends and sides to make breadcrumbs with as i done like to eat them i ave them for when i need them


  • make sure the eggs are room temperature, add boiling water to a pan and add the eggs rapid boil for 7-8 mins this method gives me the perfect hard boiled egg but the cooking time also depends on how many eggs you boil in the pan at the same time
  • do not add salt to the boiling water
  • deshell the egg by breaking all around gently and then roll it on the work surface gently
  • then peel under cold running water if you are still struggling

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