This iconic curry features baby brinjals stuffed with spice-peanut paste. Fun fact: "Bagara" means tempering in Urdu - the dish gets flavor from slow-cooked onions and coconut. The tamarind adds tang while peanuts provide creaminess. Traditionally served with biryani or khichdi. Modern versions might use sesame instead of peanuts for allergies. The brinjals are slit carefully to hold the stuffing. A Nizami royal dish now beloved in homes. The complex spice blend (including dagad phool) creates layers of flavor. Perfect for special occasions.