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
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.