1 Acorn Squash
1 Cups of Fresh Milk
I teaspoon of Salt
1 table spoon sugar
I teaspoon full of Maldivefish grounded (Optional)
1 Onion - sliced
3 Green chillies - sliced
1 Cup of water
1/10 teaspoon of saffron (Kaha kudu)
1 teaspoon of chillie powder (optional)
1/2 Fenugreek seeds (Uluhal)
1 inch peice of cinnamon stick
1 inch peice of Rampe - if available
1 inch sprig of karapincha - if available
1 table spoon Mustard Seeds
5 Cloves of Garlic
1 teaspoon Black pepper
2 table spoons of coconut - fresh or desicated

Wash and cut up the Acorn Squash into 1 1/2 inch peices. Put into a saucepan
with all the above ingredients other than the Milk & last 4 ingredients in
the list. Cook until the peices are boiled. Meantime grind mustard seeds,
cloves of garlic and black pepper in a blender until its like a paste - if it
does not grind well add a little milk or water then when its ground into a
paste add the coconut into it and grind it a few seconds add some milk and
whip it and pour into the cooked squash add the rest of the milk, salt to
taste and let it simmer a few minutes and serve. 6 servings.