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": "3dab5a86cf5744969506a1010058227f",
    "updated": "2025-04-20T22:43:27.300Z",
    "title": "Roasted Kabocha Squash with Red Onion and Olive Salad",
    "subtitle": "AIP PALEO|VEGAN",
    "description": "This dish highlights the delightful combination of roasted kabocha squash and a vibrant red onion and olive salad.  Kabocha squash, roasted to tender perfection, pairs beautifully with the rich, briny flavor of olives. The red onions, treated with a quick soak and ice bath, offer a pleasant, mellowed bite. This recipe celebrates simple, high-quality ingredients and their harmonious blend of flavors and textures.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "one 3- to 4 pound (1.3 to 1.8 kg) kabocha squash",
          "red onions (460 g), thinly sliced",
          "salt, plus more to taste",
          "(150 g) pitted and halved peruvian botija or kalamata olives",
          "(60 g) fresh lime juice (from about 2 limes)",
          "(12 g) chopped fresh cilantro",
          "(30 g) extra virgin olive oil"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 400°F.",
      "Cut the kabocha squash in half through the stem.",
      "Remove the seeds using a spoon.",
      "Place the squash cut-side down in a 9 x 13-inch baking dish.",
      "Roast for 45 to 60 minutes, or until the squash is tender when pierced with a knife or skewer.",
      "Transfer the squash to a cutting board and cut each half into two wedges.",
      "While the squash roasts, prepare the red onion salad.  Place the sliced red onions in a medium bowl and cover with water.",
      "Add the salt, stir, and allow the onions to soak for approximately 3 minutes to mellow their flavor.",
      "Drain the onions and transfer them to a large bowl filled with ice water.",
      "Let the onions sit in the ice water for about 10 minutes.",
      "Drain the onions thoroughly.",
      "In a large bowl, combine the drained onions, olives, lime juice, cilantro, olive oil, and salt to taste. Stir well.",
      "Arrange the kabocha wedges on a serving platter.  Top generously with the red onion and olive salad and serve additional salad on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]