3 potatoes boiled but firm
1 bunch spring onion chopped into 1" pieces
1 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/2 tsp. red chili finely chopped (fresh or dried)
1/2 tsp. sugar
1 tsp. Soya sauce
1 tsp. tomato sauce
1 tbsp. cornflour
1/4 cup water
2 tbsp. Cooking Oil
Salt to taste

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 chilies, 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) Bake for 10 minutes.