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": "10109593ad474206b549fbc1d25e521f",
    "updated": "2025-04-25T19:01:03.999Z",
    "title": "Brunch Bowls with Chickpea and Turnip Hash, Asparagus, and Eggs with a Zesty Ketchup",
    "subtitle": null,
    "description": "This vibrant brunch bowl features a flavorful hash of diced turnips and chickpeas, replacing the traditional potato.  Fresh asparagus adds a bright green element, while eggs provide a protein-rich centerpiece. The accompanying homemade ketchup recipe yields a generous amount, perfect for these bowls and other dishes like veggie burgers or macaroni and cheese.  Leftover ketchup can be easily stored in jars and frozen.",
    "ingredients": [
      {
        "section": "For the Homemade Ketchup",
        "ingredients": [
          "(28 ounce) can whole tomatoes",
          "(5.5 ounce) can tomato paste",
          "onion, diced",
          "distilled white vinegar",
          "honey",
          "sea salt",
          "ground cloves (do not skip this-it's the \"secret ingredient\" in commercial ketchup)",
          "ground black pepper, to taste"
        ]
      },
      {
        "section": "For the Bowls",
        "ingredients": [
          "extra-virgin olive oil",
          "turnips, peeled and diced into small cubes (same size as chickpeas)",
          "onion, chopped",
          "dried dill",
          "sea salt",
          "ground black pepper, to taste",
          "cayenne pepper",
          "cooked chickpeas",
          "lemon juice",
          "asparagus, tough ends trimmed, cut into (25.4 mm) pieces (leave some water clinging)"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "8 eggs (depending on hunger level/number of diners), cooked any way you like (fried, scrambled, etc)"
        ]
      }
    ],
    "instructions": [
      "To prepare the homemade ketchup, combine all ketchup ingredients in a large pot.",
      "Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 20 minutes, or until the onions are tender.",
      "Purée the cooked ketchup until smooth using a blender, food processor, or an immersion blender (off the heat).",
      "Preheat oven to 400°F to prepare the bowls.",
      "To make the hash, heat the olive oil in a large, high-sided skillet over medium heat.",
      "Add the diced turnips, chopped onion, dill, salt, pepper, and cayenne pepper to the skillet. Sauté for 12-15 minutes, until the turnips and onions begin to brown.",
      "Stir in the chickpeas and lemon juice, and continue to sauté for another 5 minutes.",
      "Place the asparagus on a large-rimmed baking sheet.",
      "Roast the asparagus in the preheated oven for 10 minutes.  Alternatively, steam the asparagus for 3-5 minutes.",
      "Cook the eggs according to your preference (fried, scrambled, etc.) just before serving.",
      "Assemble the bowls by adding the chickpea and turnip hash, roasted or steamed asparagus, and cooked eggs.  Serve the ketchup on top or on the side.",
      "Serve immediately and enjoy."
    ],
    "notes_ingredients": null,
    "notes_instructions": "MAKE AHEAD:\nThe chickpea and turnip hash can be made up to 3 days in advance.\nThe homemade ketchup can be stored in the refrigerator for 1 month or frozen for 2 months (freezing in 1-cup portions is recommended)."
  }
]