Heat oil in a wide heavy bottomed steel pan and add tempering ingredients, curry leaves and fry well.

Then add finely chopped onion and sauté well.

To it add ginger garlic paste and fry until the raw smell goes away. To it add finely chopped carrot, beans, cabbage, tomato and fry them for ten minutes.

Then add green chilii paste, finely chopped green leafy vegetable.

After five minutes add soaked barnyard millet and fry for two minutes.

To it add the water in which millet is soaked and cook on a low flame until done.

Turn off the flame and add ghee, lemon juice, coriander leaves and mix well.

We can add veggies of our choice.