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": "1f33b502412043b88761fae22fcfd63a",
    "updated": "2025-04-21T18:08:45.466Z",
    "title": "Pork Vindaloo (Salt-Free)",
    "subtitle": null,
    "description": "This vindaloo recipe is a testament to adapting flavors.  An early attempt at making a traditional vindaloo resulted in an overly salty dish.  Undeterred, we reworked the recipe to remove the excess salt, creating a flavorful and satisfying dish.  Classic vindaloo is known for its heat; adjust the cayenne pepper to suit your preference or your guests' tolerance for spice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless pork loin, cut into (25.4 mm) cubes",
          "vegetable oil",
          "freshly ground black pepper to taste",
          "finely chopped onion",
          "plus 2 tsp minced garlic",
          "plus 2 tsp peeled, minced fresh ginger",
          "cumin seeds",
          "mustard seeds",
          "whole cloves",
          "cayenne pepper",
          "paprika",
          "turmeric",
          "ground cinnamon",
          "low-sodium chicken broth",
          "prune juice",
          "lemon juice",
          "cider vinegar",
          "molasses",
          "chopped cilantro leaves for garnish"
        ]
      }
    ],
    "instructions": [
      "If the pork is moist, pat it dry with paper towels.",
      "Heat a small amount of vegetable oil in a large pot or Dutch oven and brown the pork cubes on all sides.",
      "Season the browned pork with black pepper.",
      "Remove the pork from the pot and set aside.",
      "Add another tablespoon or two of oil to the pot. Add the chopped onion and cook over medium heat, stirring frequently, until well browned.",
      "Add the minced garlic and ginger to the onion and continue cooking.",
      "Grind the cumin seeds, mustard seeds, and cloves. Combine the ground spices with the cayenne pepper, paprika, turmeric, and cinnamon.",
      "Add the spice mixture to the pot and cook for a minute, stirring constantly.",
      "Return the browned pork to the pot and stir to coat with the spice mixture.",
      "Pour in the chicken broth, prune juice, lemon juice, vinegar, and molasses.",
      "Bring the mixture to a simmer, then cover and cook over low heat for an hour, or until the pork is fork-tender and the flavors have melded.",
      "Skim off any oil that rises to the surface.",
      "If the sauce is too thin, increase the heat and reduce it to your desired consistency.",
      "Serve garnished with fresh cilantro leaves."
    ],
    "notes_ingredients": null,
    "notes_instructions": "A small electric spice grinder is recommended for grinding the whole spices. Alternatively, a mortar and pestle or a heavy mug and a spoon can be used."
  }
]