The mrenda and kunde leaves

Gather the ingredients, clean the vegetables, chop onions and tomatoes

Add water to deep pan and add the musherekha/munyu. Let it boil until blues appear

Add the chopped mrenda and kunde to the boiling water, stir occassionally

Keep an eye on the vegetables because the msherakha causes the vegetables to boil over vigorously

Add onions to the same pan with oil and salt. Cook until browned

Add tomatoes and cook until tomatoes turn to paste like

Add the drained vegetables and cook for a few minutes. Serve with ugali. You can add milk at this point or serve it plain