In this video, I’m sharing my detailed fridge organization routine—because so many of you loved my short! I show you exactly how I store fresh vegetables (I picked up from local farmers), what I wash and prep in advance, and which veggies I avoid washing too early. Personally, I only wash and cut the vegetables I need ready for quick use, because busy mornings are already a task. For leafy greens like coriander, spinach, and cabbage, I prefer washing just before cooking so they stay fresh for longer. I walk you through my favorite containers and how I assign them for different needs—chopped veggies for the week, bulky vegetables, coriander + green chilli together, and fruits/leafy greens with a draining tray. My borosilicate glass containers are my absolute favorites for meal prep and leftovers too (dosa/pancake batter, curries, grains), because they’re sturdy, stackable, and the airtight lids help prevent smells in the fridge. Overall, once everything is sorted, visible, and easy to grab, cooking and lunchbox packing feels so much smoother—with less wastage and zero hunting around.