- 1/2 cup posto (white poppy seeds; 2 ounces)
- 3/4 cup hot water
- 2 tablespoons vegetable oil
- 1/8 teaspoon nigella seeds (sometimes called black onion seeds)
- 4 (2 1/2-inch) whole fresh green Thai or serrano chiles, split lengthwise to within 1/4 inch of stem end
- 2 medium zucchini (1 pound total), halved lengthwise then cut diagonally into 1/2-inch-thick slices
- 1/2 teaspoon salt
- Special equipment: an electric coffee/spice grinder
- Grind posto almost to a paste in coffee/spice grinder and transfer to a small bowl, then stir in 1/2 cup hot water.
- Heat oil in a wok over moderate heat until hot but not smoking, then stir-fry nigella seeds 30 seconds. Add 2 chiles and stir-fry 30 seconds. Add zucchini and 1/4 teaspoon salt and stir-fry 2 minutes. Stir in posto mixture, remaining 2 chiles, remaining 1/4 cup water, and remaining 1/4 teaspoon salt and simmer, covered, until zucchini is tender, 3 to 4 minutes. Remove lid and briskly simmer, stirring, until any excess liquid is evaporated and posto is pale golden, about 3 minutes. Discard chiles.