Wash the Little Millet and soak it in water for at-least 15 minutes.

In a Kadai add oil and add in the mustard seeds, jeera and, let them splutter.
Then add hing, green chilies, ginger (optional), curry leaves, and saute for few seconds.

Then add onion. Saute for a minute or two till the onion turns slight brown in color.
Later add finely chopped mixed veggies,some salt and saute for 2-3 mins until veggies becomes soft.

Add 1 cup of water and bring it to boil.
Drain the water from the soaked samai and add it to the boiling water. Mix well. Adjust the salt at this stage.
Cover with a lid and cook for about 8-10 minutes on medium-low flame. Note:Since we soaked it for 15 minutes, it reduces the cooking time.

Once little millet is cooked (until all the water has been absorbed, completely cooked and looks grainy) turn off the gas and add grated coconut, coriander leaves and lime juice.