Indian Night Part I: Spicy Veg in Tomato Sauce

5 C vegetables (I suggest green beans, asparagus spears, carrots)
2 C chopped tomato
2 tsp tamarind paste
1 Tbsp garlic ginger paste
2 cloves garlic minced
1 Tbsp cumin
1 dried chili
2 tsp soy sauce
coarse sea salt 
fresh ground black pepper
vegetable oil

1. Heat oil in large skillet
2. Add cumin, garlic, garlic ginger paste, and dried chili pepper and brown
3. Add vegetables and cook until al dente
4. Add tomatoes, tamarind paste, and soy sauce, salt and pepper (to taste) and cook until vegetables are very tender
5. Serve with basmati rice (I use a rice cooker and season the water with turmeric, salt and a splash of canola oil)

Just the right amount of spice!