Clean the methi and cut the bottom stems of it.
Now pluck the leaves from the stem.
Keep all the leaves in the shadow of the light by covering it with some muslin cloth.
Do not keep it direct in the sunlight otherwise it will lost natural color.
Keep it for two to three days.
Now our kasuri methi is ready.
Fill it in the jar.
Before using, crush it on your palm and sprinkle it on the dish.
