Steps for preparation

Keep Pearl millet / kambu immersed in water for 2 minutes along with salt. Drain water immediately using a strainer.
Steam the millet spread on an idli pot plate for 5 minutes.
When done, remove from the idli plate by inverting it over a plate. Lightly fluff up and keep it ready.
Heat oil in a pan, season with mustard seed split black gram, cumin seeds and curry leaves.
Saute onions, green chilli and ginger until the onion turns translucent.
Add in the mixed veggies, bring the flame to low and cook them covered for roughly 3 minutes depending on the size of the veggies.
When done add in the cooked millet and stir gently adding salt.
Switch off and garnish with coriander leaves. A little drizzle of ghee would be nice.