Ingredients:

• 3 – potatoes, boiled but firm
• 1 bunch – Spring onion chopped into 1 inch pieces
• 1 tsp – ginger, finely chopped
• 1 tsp – garlic, finely chopped
• 1/2 tsp – Red Chilli finely, chopped (fresh or dried)
• 1/2 tsp – Sugar
• 1 tsp – soya sauce
• 1 tsp – Tomato sauce
• 1 tbsp – Corn flour
• 1/4 cup – water
• 2 tbsp – oil
• Salt to taste

Method:

1. Mix the corn flour and water. Keep aside.
2. Peel and chop the potatoes into long thick chunks.
3. Heat oil in a wok or pan. Add some potatoes at a time.
4. Fry till light golden brown.
5. Finish all potatoes similarly. Keep aside.
6. Remove half the oil.
7. In the remaining oil, add the chillies, ginger and garlic.
8. Fry for a minute.
9. Add the potatoes.
10. Add sauces, salt and sugar.
11. Stir well and add the corn flour solution.
12. Cook till the wateriness is gone.
13. Add spring onions and stir. Serve hot.

Recipe courtesy of Saroj Kering