Chop the Yellow and Red Peppers, Tomato, Onion and Coriander leaves and store separately.
Heat 1 tbsp Oil in a frying pan, add the Mustard seeds and allow to pop.
Add Onion and sauté for about 2-3 mins till translucent.
Add Tomato, Red and Yellow Pepper, sauté till cooked and Oil separates.
Add Chilli, Pepper and Turmeric Powder, Salt and sauté for 1 minute till you get the earthy flavours of the roasted spices.
Remove from flame. Squeeze in the juice of ½ a Lemon and stir in the Coriander leaves.
Allow to cool. Stuff in the Sardines. Tie with a cotton string if necessary.
In a separate pan heat 3 tbsp Oil and arrange the stuffed Sardines and cook along with the whole peeled Garlic and ½ Lemon. Turn the sides after 5 minutes interval and it is ready to be served, pipping hot, garnished with fresh Coriander Leaves and chopped Peppers.
Cooking with the Garlic and Lemons lends a lot to the Garlicky flavour and the fine aroma of lemon to the sardines.
Bawarchi of the Week
Sushmita Pandit loves exploring Indian recipes and aims to promote the cuisine of Jharkhand, the region she grew up in