Cleaning, peeling and washing vegetables. In a small saucepan pour the oil and add the chopped carrot and leek and topping 1 cup (200 ml) of water, put the lid to stew and leeks soften. Then add chopped into small cubes of potatoes, finely cut tomatoes, cut into rings of mushrooms and stir well. Add the cleaned millet and mix well. Before removing from the fire eating add a pinch of rosemary, basil, curry and salt. Pour the mixture into the crock and valleys and the remaining 1 1/2 cups water (300 ml), put the lid and bake in a moderate oven. Once the vegetables are soft outta lid to evaporate the water. During this time we can make topping optional, for this purpose in the bowl eggs, milk and flour. Pour the topping over the dish after the water it has evaporated and bake upper wire to get a nice golden crust. Finally, sprinkle with fresh parsley.