Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "4695d3bacebc4b1da9bf26555ffa7556",
    "updated": "2025-05-18T04:56:35.790Z",
    "title": "Weeknight Bibimbap",
    "subtitle": "Serves 2 | Calories per Serving: 580",
    "description": "Bibimbap, a Korean dish combining rice, vegetables, and egg, creates a perfect harmony in a bowl. To make this recipe suitable for weeknights and serve two, we've simplified the preparation while keeping the flavors bold. Traditional bibimbap often involves many ingredients and a hot stone pot to crisp the rice. Instead, we focused on a few sautéed vegetables—spinach, carrots, and mushrooms—and fried the cooked rice in the same pan to develop a golden brown, crunchy base. Topped with fried eggs featuring runny yolks and a spicy gochujang sauce, this bowl balances textures and flavors beautifully. Store-bought kimchi adds a tangy, fermented finish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil",
          "baby spinach",
          "carrot, peeled and shredded",
          "scallion, minced",
          "soy sauce",
          "garlic clove, minced",
          "sugar",
          "cooked white rice",
          "recipe fried eggs",
          "sautéed mushrooms with sesame and ginger, warmed",
          "kimchi, chopped coarse",
          "gochujang sauce"
        ]
      }
    ],
    "instructions": [
      "Heat 1 teaspoon of oil in a 12-inch nonstick skillet over medium-high heat until shimmering.",
      "Add the spinach, carrot, scallion, soy sauce, garlic, and sugar, stirring frequently until the spinach wilts and the carrots are warmed through, about 1 to 2 minutes.",
      "Transfer the vegetables to a bowl, cover with foil to keep warm, and set aside.",
      "Heat the remaining 1 tablespoon of oil in the now-empty skillet over medium-high heat until shimmering.",
      "Add the rice, pressing it firmly into an even layer. Cover and cook without stirring until the rice begins to crisp, about 2 minutes.",
      "Uncover, reduce heat to medium, and continue cooking until the bottom of the rice turns golden brown, about 4 to 6 minutes.",
      "Season with salt and pepper to taste.",
      "Divide the rice among individual serving bowls and top each with the spinach mixture, fried eggs, mushrooms, and kimchi.",
      "Drizzle with gochujang sauce.",
      "Serve immediately."
    ],
    "notes_ingredients": "To make it vegan: Omit the eggs and use vegan kimchi.\nTo add protein: Substitute pan-seared flank steak for the mushrooms.\nFor added crunch: Include bean sprouts or thinly sliced cucumber.",
    "notes_instructions": ""
  }
]