Senegalese vegetable stew with "fish" balls

A veggie adaptation of tart vegetable stew with fish balls, from the sultry Seductions of Rice cookbook. Fishballs made of tempeh, parsley, scallion, garlic, cayenne, and salt. Stew packed with daikon, carrots, tomatoes, cabbage, and onions, in a vinegar, tamarind, garlic, and chili sauce.

Mee Grop

Rice noodles with tofu and vegetables, a powerful sweet, hot & sour sauce (tamarind, bean sauce, vinegar, sugar, chili flakes, soy sauce, and lime juice), and topped with red pepper and cilantro - a flavor explosion!
From Nancie McDermott's Real Vegetarian Thai

Indian potato sub

Vegetarian sandwich from the Punjabi Grocery and Deli in New York - potato patties with lettuce, onion, tamarind, and hot sauce.

pani puri

pani puri: fried puri crisps filled with spiced potatoes, then filled to the brim with tamarind sauce and masala water (not pictured), and popped into the mouth whole for a huge flavor burst.
From Udupi Bhavan, in Middletown, Connecticut

tomato, tofu & cashew stirfry

with baby bok choy, basil, and tamarind sauce, over jasmine rice
from Rebar modern food cookbook

roasted plantain and spring rolls

Plantain papillote (whole roasted plantain with tamarind coleslaw) and nem (spring rolls) from Dakar restaurant in Brooklyn