1. In a large pan, heat oil over medium heat. Add chopped garlic and sauté for about 30 seconds until fragrant.
2. Add the chopped onion and cook for 2-3 minutes until they become soft and translucent.
3. Add chopped capsicum, red and yellow bell peppers, and jalapeno. Cook for another 2-3 minutes until the vegetables soften slightly.
4. Add deseeded chopped tomatoes, pre-boiled Rajma, and pre-boiled corn. Mix well and let it cook for 2 minutes.
5. Pour in the tomato puree and stir to combine. Let it simmer for about 3-4 minutes until the sauce thickens slightly.
6. Sprinkle chili flakes, chili powder, cumin powder, mixed herbs, and salt. Stir everything together and cook for another 1-2 minutes.
7. Add the cooked millet to the pan and stir well to ensure the sauce and vegetables are evenly mixed with the millet. Cook for 2-3 minutes to allow the flavours to blend.
8. Garnish with fresh cilantro or coriander leaves and enjoy this nutritious and flavourful dish with salsa or your favourite side dishes.