• Wash the methi dana twice and drain the water.
• Take drained methi and ¾ cup of water in a bowl. Cover it and keep it aside.

Stove-top pressure cooker method

• Take a pressure cooker, add 2 cups of water, place trivet or any cooker stand and place the methi dana bowl, covered. Cover the pressure cooker.
• Switch on the flame and pressure cook the methi dana for 4 to 5 whistles.
• Once pressured cooked and pressure is released naturally, open the pressure cooker, take out the methi dana bowl and drain out all the excess water.
• Take methi dana in a colander or strainer and wash it in a running water well. Keep it aside.
• Heat oil in a pan, add the mustard seeds, and let it splutter.
• Add boiled fenugreek seeds into oil. Add 2 cups of water, chili powder, turmeric powder, salt, coriander and cumin powder, jaggery, and kokum.
• Mix it very well. Cook this mixture for 4 to 5 minutes over medium heat.
• Now add papad pieces, mix well and simmer for 5 minutes over medium heat, while stirring occasionally. Adjust the water consistency if curry is too dry.
• Add papad only when you are ready to eat.
• Check the seasoning, sourness, and sweetness. Switch off the flame.
• Your Methi Papad Nu Shak / Methi Papad Sabji is ready. Serve immediately with Rotis or Parathas.

Cooking methi in Instant pot

• Add 2 cups of water to the instant pot. Place a trivet and place methi bowl with ¾ cup of water on top. Cover the methi bowl with a plate and instant pot with its locking lid.
• Now press the manual/pressure cook button and set the timer for 10 minutes under high pressure.
• Once the cooking time is done, let the pressure release naturally.