Heat oil in a pan or wok.

Add asafoetida, cumin seeds, and mustard seeds. Let the seeds crackle. 

Then add curry leaves, onion, garlic, and ginger, and sauté on medium heat for 3-4 minutes until the onions turn translucent.

Add chopped carrots, beans, green peas and tomato to the pan. 

Cook for 3-4 minutes until the vegetables soften slightly.

Mix in the cooked jowar along with salt, coriander, green chilli, and 1 cup of the reserved jowar cooking water. 

Cook on medium heat for 10-12 minutes, stirring occasionally. 

If needed, add more water and simmer until the jowar is fully cooked.

Serve hot as a wholesome meal on its own or with a side of raita or pickle.