Forash

The climate of the Greater Sylhet region is dry in winter and the soil is moist, so Forash has been cultivated in Sylhet since ancient times.[3] It first came to Sylhet from France. This is why it is called Forash in Sylheti language. This vegetable is grown well in the alluvium soil of Sylhet.[4] This winter vegetable has also been growing in Chittagong and Comilla in recent years.[3] Because of its popularity among the worldwide Sylhetis, it is exported to several countries including England, America and Canada.[5]

Vegetable oil, cinnamon, cardamom, salt, onions, chilli powder, turmeric, ground coriander and garam masala.

Before cooking Forash should be soaked 4-5 hours. Then it should be removed from the shell. Then it should be washed and drained. At the beginning, oil needed to be heated in a pan. Adding a little salt, onion is fried with chilli, cardamom and cinnamon. Then ginger and garlic is added if needed. When the onion turns yellow, half a cup of water is required. When the bubbles come out, turmeric and chilli powder should be poured. Then the seed of Forash can be added. It is needed to mix well and keep on medium heat for a few minutes. At that time, one and a half cups of water can be poured. Placing a lid on the pan, it needs some more time on medium heat. Finally the coriander leaves can be spread on the dish.[2]