Ingredients:
- 1/2 cup posto (white poppy seeds; 2 oz)
- 1/8 tsp 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
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.77 Kcal (250 kJ) | ||
| Calories from fat | 61.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 10% | |
|---|---|---|---|
| Sodium | 291.74mg | 12% | |
| Potassium | 25.31mg | 1% | |
| Total Carbs | 0.17g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 0.17g | 0% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 5.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 103.97 Kcal (435 kJ) | ||
| Calories from fat | 106.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.83g | 10% | |
|---|---|---|---|
| Sodium | 507.48mg | 12% | |
| Potassium | 44.02mg | 1% | |
| Total Carbs | 0.29g | 0% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 0.29g | 0% | |
| Vitamin C | 3.3mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 10.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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