Remove the kunde from stalks. Cut into small sizes

Put a sufuria in a jiko, add in oil and onions.

Fry until golden brown and add in tomatoes.

Then add in the kunde and stir.

Add salt and and baking powder, stir and add in little water.

Allow the kunde to boil for five minutes, until all water is almost drained.

Add Milk and cook for 2 minutes then serve

Serve best with ugali.