Instructions: Mix the cornflour and water. Keep aside.

Peel and chop the potatoes into long thick chunks.

Heat oil in a wok or pan, add some potatoes at a time.

Fry till light golden brown. Finish all potatoes similarly.

Keep aside. Remove half the oil.

In the remaining oil, add the chillies, ginger and garlic.

Fry for a minute. Add the potatoes.

Add sauces, salt and sugar.

Stir well and add the cornflour solution.

Cook till the wateriness is gone.

Add spring onions and stir. Serve hot.

Making time: 10 minutes (excluding potato boiling time)

Makes: 3 servings

Shelflife: Best fresh ( potatoes may be boiled in advance)

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