- Wash and trim both vegetables and cut them into medium-sized pieces. Slice the ginger and add everything to the pressure cooker with a little sesame oil. Fry over low heat until golden brown (do not close the lid yet).
- As they get a nice roasted aroma without getting burnt, add the water and salt. Close the lid and steam for 10 min.
- Meanwhile, prepare buckwheat flatbread or buckwheat crêpes for dipping, if desired. Don’t miss sprinkling them with salt, sesame, sage, or black cumin.
- Now open the pressure cooker according to the manufacturer's instructions.
- If there's still a lot of water, let it simmer a little longer until it dissolves. Then add everything to a blender. Blend at low to medium speed until it reaches a smooth, but not too soupy, consistency. Stir in the tahini.
- Serve on a beautiful plate and garnish with tahini, black cumin oil, salt, and toasted black or white sesame seeds. Ready to eat.
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