In a pan saute the onions until translucent.

Add in ginger and garlic paste, let it cook for 1 minute.

Add in the meat with 1 cup water and cook until soft.

Slice in the tomatoes and cook well, (see the oil separating from the ingredients).

Add some water (2 - 3 cups), bring to boil. Wash and cut the mrenda leave in small pieces then put in the boiled mixture.

Let it cook for a few minutes then add the dhania til thick soup is formed.

Serve with hot ugali!!