Toast sesame seeds on a pan over medium heat.

Allow sesame seeds to cool and grind them with ginger, garlic, and a little water to form a smooth paste.

Heat oil in a pressure cooker.

Add mustard seeds and cumin seeds and let them crackle for 10 seconds.

Add the diced vegetables (carrot, potato, green peas) and turmeric powder. Saute for about 5 minutes.

Add the ground paste, salt, and jaggery to the vegetables. Toss to combine.

Add about 1 cup of water and check for salt.

Cover the pressure cooker with the lid.

Pressure cook for 2 whistles, or until the vegetables are cooked.

Serve the Sheng Sola with steamed rice or phulka.