Tossed Potato Wedges.

INGREDIENTS:
Potatoes cut like wedges (4).
Cornflour (2 TBs).
Salt and sugar to taste. 
Soy sauce (1 TBs).
Vinegar (1 Tsp).
Red chili sauce (1 TBs).
Chopped coriander for garnish. 
Dried red chilies (2).
Chopped onions (2).
Chopped garlic (1 TBs).

PROCEDURE:
Potatoes are cut like wedges and dipped in chilled water for 10-15 minutes.
Then in a big container boil water, par-boil the potatoes and immediately drain them dry.
Now sprinkle 1 1/2 TBs of cornflour and fry them golden brown and remove them on absorbent paper.
Remove oil and proceed with about 1 TBs of oil in wok.
Now add dried red chilies saute, add onions, garlic and saute till golden brown.
Now in a small bowl mix all sauces, and vinegar, salt, sugar with little water and add to same wok saute them well.
Now add fried wedges to the wok and saute well.
Now make paste with remaining cornflour and water and add to wok.
Now saute well, add coriander and off the flame.
Serve and enjoy tangy tossed potato wedges.