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": "e58c282661544fa2a8950a2ec069d896",
    "updated": "2025-04-22T22:39:55.622Z",
    "title": "Sesame Eggplant and Almond Butter Tofu Bowls",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Tofu",
        "ingredients": [
          "extra-firm tofu",
          "cornstarch"
        ]
      },
      {
        "section": "Sauce",
        "ingredients": [
          "sesame oil",
          "sesame oil",
          "salted creamy almond, cashew or peanut butter",
          "tamari",
          "lime juice",
          "maple syrup or coconut sugar",
          "bird eye chili, crushed"
        ]
      },
      {
        "section": "Eggplant",
        "ingredients": [
          "toasted or untoasted sesame oil",
          "japanese eggplants",
          "tamari",
          "maple syrup",
          "sesame seeds"
        ]
      },
      {
        "section": "For serving (optional)",
        "ingredients": [
          "white, brown or cauliflower rice",
          "kimchi",
          "quick asian pickles"
        ]
      }
    ],
    "instructions": [
      "Begin by wrapping the tofu in a clean towel and placing a heavy object on top to press out excess water for 10 minutes. Set aside.",
      "If using regular rice, combine 3/4 cup (150 g) of white or brown rice with 1 1/3 cups (320 ml) of water in a small saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes. Set aside.",
      "In a medium mixing bowl, whisk together the sesame oil, almond butter, tamari, lime juice, maple syrup, and crushed chili (or chili garlic sauce) to create the tofu sauce. Adjust the flavor as needed by adding more tamari for saltiness, lime juice for acidity, chili pepper for heat, or maple syrup for sweetness. Set aside.",
      "Heat a large skillet over medium heat. Cut the pressed tofu into small rectangular pieces. Coat the tofu pieces thoroughly in cornstarch. Add 2 tbsp of sesame oil to the skillet and sauté the tofu, flipping once golden brown on each side, for approximately 5 minutes total.",
      "Pour the prepared almond butter sauce over the tofu and stir to coat. Continue cooking for 2-3 minutes, stirring gently to ensure even cooking. Remove the tofu from the skillet and set aside.",
      "In the same skillet over medium-high heat, add 1 tbsp of sesame oil. Once hot, add the eggplant. Drizzle with tamari, maple syrup, and sesame seeds (optional). Sauté, stirring frequently, for 2-3 minutes, or until browned on all sides.",
      "To serve, divide the rice among bowls. Top with the cooked eggplant, tofu, and any other desired toppings, such as fresh vegetables, Asian pickles, kimchi, or chili garlic sauce. Enjoy fresh."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]