Chop the liver into pieces then wash and put in a sufuria over medium heat and let it cook for 30 minutes until its tender.

In another sufuria add oil and heat then add onions then heat until golden brown then add tomatoes, hoho and carrots. Stir and cover to heat until soft or cooked.

Once its mixed add the liver and stir then heat for 2 minutes and add a half cup of water for the soup then salt and then cover to simmer for 5 minutes. Add dhania after 3 minute and let it simmer for 2 minutes and remove from heat ready to serve.