Active Time

　　15 minutes

　　Total Time

　　20 minutes

　　Sources for posto are Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com).

　　Active time: 15 min Start to finish: 20 min

　　

Ingredients

Makes 4 side-dish servings

　　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

　　

Step 1

Grind posto almost to a paste in coffee/spice grinder and transfer to a small bowl, then stir in 1/2 cup hot water.

　　

Step 2

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.