Zucchini with Ground White Poppy Seeds

• 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

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.
2. Heat oil in a wok over moderate heat until hot but not smoking, then stir-fry nigella seeds 30 seconds.
3. Add 2 chiles and stir-fry 30 seconds.
4. Add zucchini and 1/4 teaspoon salt and stir-fry 2 minutes.
5. 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.
6. Remove lid and briskly simmer, stirring, until any excess liquid is evaporated and posto is pale golden, about 3 minutes.
7. Discard chiles.

posto, water, vegetable oil, nigella seeds, fresh green thai, zucchini, salt, electric coffee

Taken from www.epicurious.com/recipes/food/views/zucchini-with-ground-white-poppy-seeds-108405 (may not work)