Eggplant fry and kitchen garden

Gardening is one of my favorite hobby from childhood. After coming to US, I couldn't understand this weather for a few years and planted only mint, herbs and some flowering plants. Bringing the plants indoor for cold weather and maintaining them is equally interesting but needs more space and knowledge. Then I wanted to grow some seasonal plants (annuals) as if it is a typical kitchen garden. This summer (by June) we bought 3 eggplant seedlings and one tomato plant from the local grocery shop. The apartment has allowed the residents to have some garden space. We planted them in our garden space in downstairs and the plants started growing very fast. I watered them regularly and fed them with home made fertilizer. My neighbors are already much enthusiastic gardeners and hence I started enjoying gardening again with them all. Within 6 weeks we could harvest huge eggplants (18 till now and still coming up) and I made many dishes with that. Also I shared the brinjals with my neighbors and got back some green chillies, long hot pepper (bajji milagai), tomato, spring onion. Our eggplant tastes very good, just like butter (am I boasting now:)). Totally we all enjoyed that buttery creamy delicious home grown brinjals:)
Here is the simple varuval (fry) I made using the second brinjal .... the first one....i picked before it got big, as I didn't realize how big it will grow: )

Eggplant varuval / fry.

Eggplant started showing up and growing.

Eggplants in cluster.

fully grown eggplant shrub.

see the small seeds inside...buttery eggplant.

I weighed each and every brinjal and noted down for fun. The biggest one weighed 584 gm :)

Ingredients: 
Eggplant (big brinjal) - 1 (300 gm)
oil - 2 tbsp
fennel seed (sombu) - 1 tsp
onion - 1
garlic - 5 cloves
curry leaf - 1 sprig
red chilly powder - 1.5 tsp
garam masala powder - 1 tsp
turmeric powder - 1/4 tsp
salt - to taste

Method:
Cut the eggplant into small cubes. Heat oil in a wok and add the fennel. After it gets mild red, add the chopped onion and fry till it gets golden brown. Add the crushed garlic, curry leaf and fry for 10 seconds. Then add the chopped eggplant and stir well. Cook covered with a tbsp of water and low heat till it is well done. Add the chilly powder, garam masala, turmeric, salt and cook covered in low heat for a few minutes.
Switch off before it gets mushy.
Eggplant varuval is ready!

 Serving suggestions:
Serve as side dish with chapati or any rice.