Indian Stir-fry vegetables

Always wanted to try Stir fry vegetables for a long time and finally arrived in Indianizing the recipe. I served it with Chick peas chappati and It tasted great. I used Carrots, Beans, Peas, Potatoes, Green and Red bell pepper, Sweet corn and Cauliflower. You can choose from any of the vegetables and there is no fixed rule on the amount of each vegetables, All together it should come up to 2 1/2 cups. This recipe goes directly to Srilekha's efm-parathas-and-gravies-curries-series

You need:

Mixed Vegetables                 2 1/2 cup
Curry powder                       1tbsp
Jeera powder                        1tsp
Red chilli flakes                      1/2tsp
Green chilli chopped               1tbsp
Oil                                          1tbsp
Salt
Cashew                                  4-5nos
Almonds                                  3-4nos
Milk                                        2tbsp
Ginger paste                            1tbsp. 

Preparation:
Grind the cashew and almonds with milk to a paste.
Heat the kadai, Add oil, ginger paste, green chilli and fry for a minute.
Add the vegetables, curry powder, Red chilli flakes, jeera powder, salt and 1/2 cup of water and cook till water is absorbed and the vegetables retained crispiness.
Add  the cashew and almond paste and cook for another 10 minutes.
Serve hot with Roti or chappati