Take a pan and dry roast the little millet for 2-3 minutes. Add 400ml of water, once water starts to boil and cook it covered on slow for 5 minutes.
Switch off the heat, when water is absorbed fluff it with fork and use in the recipe.
When Little millet is cooking in the side you can prepare a tempering or tadka for it.
In a separate pan heat up the oil for deep frying and fry the chopped potatoes till light brown and drain them on to a kitchen napkin.
Now take out all the oil from pan and leave just 1 tablespoon peanut oil in the pan, add cumin seeds, cloves, star anise and bay leaf. Add chopped onion and ginger too.
Fry them for 2 minutes on medium high heat and add finely chopped green chilli and tomatoes. Also add salt and red chilli powder.
Cook the tomatoes till pulpy and add chopped carrot and peas, cook them for 4-5 minutes while covered and then add cooked little millet.
Mix everything gently and add chopped mint leaves, cook for 2 more minutes and serve it hot.