Heat sufficient oil in a non-stick pan.
Deep fry potato wedges till crisp and golden. Drain on an absorbent paper.
Heat two tablespoons oil in another non-stick pan. Add garlic and ginger. Saute for a minute.
Add spring onion bulbs, mix well and saute till onions are translucent. Add red chilli sauce, vinegar, red chilli flakes, sugar and honey.
Mix well and cook for half minute.Add salt and mix well. Lower the heat and add fried potato wedges.Garnish with a spood of curd and serve hot.
