This post is for Blogging Marathon 62 under the theme "Quick Dishes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 62 here.
I never used to chop veggies in advance. Everyday, just before cooking, I ll start prepping what ever is needed. But my whole approach changed when I moved to the apartment in Edison. I always noticed that veggies were getting spoilt soon when kept as such in the fridge. I used to get so frustrated and I started getting produce every couple of days. Then once, I had chopped more than I needed and kept the remaining in the fridge and had forgotten about it. So accidentally I found out the chopped veggies stayed fresh for a longer time. It was as good as it was when I chopped. Thinking back, I am wondering if it is the chopping or the pyrex bowls that I used but it did work for me. I don't remember now for how long but it was almost as fresh as new.
Since then, I decided I will chop veggies ahead and keep them in the fridge. I had practiced this for almost a long time and it was so convenient. The best way to handle the morning rush for the office goers. But due to my own laziness and having more free time at hand now, I forwent my practice. And moreover my tiny fridge (yeah any fridge will be tiny after you have gotten used to the US refrigerator!!) in my tiny kitchen, this is highly impossible. I shop twice to thrice a week nowadays!
Having said that, I like the idea of using veggies right from the market. I have one right around my street corner. But everyone does not have the convenience for such luxury and time. And, few kitchen hacks are definitely worth the time! To make this real quick, you can use store bought cleaned, picked spinach leaves or if you have chopped ones at hand. You can pair this with leftover vathakuzhambu (which always tastes better) or with any thogayal (the go to tambrahm dish for an easy fix) or with Vazhakai roast. Vazhakai roast is much easier to prepare than the aloo or the sepankizhangu roast.