Steps for preparation

Boil foxtail millet in 4 cups boiling water with salt, 1-2 green cardamom, 1-2 cloves and ½ inch cinnamon, until the millet is three-fourth way cooked. Drain excess water and set aside.
Chop all the vegetables into ½ inch pieces. Blanch them and keep aside.
Roast the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds in a thick-bottomed pan.
Add tomatoes, ginger-garlic paste, deep fried onions, carrot, French beans, and boiled green peas.
Sprinkle salt, cover and cook on medium heat for 2 minutes.
Add turmeric powder, red chilli powder, coriander powder, garam masala and mix well. Simmer for 2 minutes.
Arrange a layer of millet at the top over that arrange half the cooked vegetables.
Sprinkle fried onions, lime juice, coriander leaves and mint leaves.
Cover with a lid and cook. Let it stand for 5 minutes. Serve hot.