Peel and cut potatoes into wedges.

In a bowl mix together corn flour, salt and black pepper.

Mix and add potato wedges into this corn flour and coat evenly.

NOTE: Use freshly cut potatoes for this purpose because the moisture from the potatoes will help the corn flour to stick to the surface.

Heat oil in a pan or karai. Add the potatoes and fry like French fries. Take out once done.

In a wok, heat oil and add ginger paste, garlic paste, spring onions and green chilies. Sauté until aromatic. Do not brown the mixture.

Add onion and stir fry on high heat until for half a minute.

Now add 1 tsp chilli sauce, 2 tbsp tomato sauce, 2 tbsp soy sauce, 1 tbsp vinegar and ¼ tsp salt.

sauté on high flame for 30 seconds.

Mix 1 tbsp corn flour in 1 cup water and mix.

Pour the corn flour mixture and stir continuously till it turns translucent.

Add the potato wedges, give it a stir to coat the sauce on the potatoes, turn the flame off.

Take out and serve with boiled rice