Macro Containers
A - Red Onion (6 ½ oz.), Curry Leaf (15 Leaves)
B - Roma Tomato (6 ½ oz.), Small Purple Brinjal (5 ½ oz.)
C - Tamarind Paste (3 tsp.), Toor Dal (16 oz.)
D - Small Purple Brinjal (4 oz.), Orange Carrot (5 ½ oz.)
Micro Pods
Pod 1 - Salt
Pod 2 - Red Chili Powder
Pod 3 - Turmeric
Pod 4 - Madras Tempering
Pod 5 - Madras Curry Powder
Liquids
Vegetable Oil and Water
Container A:
Dice red onions into medium sized pieces, weigh and add 6 ½ ounces of it into container A, along with 15 curry leaves.
Container B:
Dice Roma tomatoes into medium sized pieces, weigh 6 ½ ounces of it and keep it aside. Cut the brinjal into 4 quarters, and then divide the quarters into further 8 pieces, weigh and ready 5 ½ ounces of it. Add both to container B.
Container C:
Keep 16 ounces of cooked Toor dal ready. Add 3 teaspoons of tamarind paste in 20 ml of water in a bowl, mix it well. Add both ingredients in container C.
Container D:
Fill container D with 4 ounces of brinjal (prepped in the same way as mentioned earlier), add 5 ½ ounces of orange carrot which are cut into circular pieces.
Spice Pods:
Place the spice pods labeled Salt, Red Chili Powder, Turmeric, Madras Tempering, and Madras Curry Powder into slots 1 to 5 respectively.
Final Steps:
Check if the pan, stirrer and spatula is placed properly, and if the stirrer is connected to the outlet.
Check if water and oil is filled till the brim of their respective containers.
Check if sufficient vegetable oil is added in the container, which should be around 22 ml.
Select recipe and portion size.
Tap “start cooking” to begin the recipe.
Macro Containers
A - Red Onion (6 ½ oz.), Curry Leaf (15 Leaves)
B - Roma Tomato (6 ½ oz.), Small Purple Brinjal (5 ½ oz.)
C - Tamarind Paste (3 tsp.), Toor Dal (16 oz.)
D - Small Purple Brinjal (4 oz.), Orange Carrot (5 ½ oz.)
Micro Pods
Pod 1 - Salt
Pod 2 - Red Chili Powder
Pod 3 - Turmeric
Pod 4 - Madras Tempering
Pod 5 - Madras Curry Powder
Liquids
Vegetable Oil and Water
Container A:
Dice red onions into medium sized pieces, weigh and add 6 ½ ounces of it into container A, along with 15 curry leaves.
Container B:
Dice Roma tomatoes into medium sized pieces, weigh 6 ½ ounces of it and keep it aside. Cut the brinjal into 4 quarters, and then divide the quarters into further 8 pieces, weigh and ready 5 ½ ounces of it. Add both to container B.
Container C:
Keep 16 ounces of cooked Toor dal ready. Add 3 teaspoons of tamarind paste in 20 ml of water in a bowl, mix it well. Add both ingredients in container C.
Container D:
Fill container D with 4 ounces of brinjal (prepped in the same way as mentioned earlier), add 5 ½ ounces of orange carrot which are cut into circular pieces.
Spice Pods:
Place the spice pods labeled Salt, Red Chili Powder, Turmeric, Madras Tempering, and Madras Curry Powder into slots 1 to 5 respectively.
Final Steps:
Check if the pan, stirrer and spatula is placed properly, and if the stirrer is connected to the outlet.
Check if water and oil is filled till the brim of their respective containers.
Check if sufficient vegetable oil is added in the container, which should be around 22 ml.
Select recipe and portion size.
Tap “start cooking” to begin the recipe.
