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": "7a61fe30f1884aab80897d3722740834",
    "updated": "2025-04-23T23:10:55.655Z",
    "title": "Legendary Rendang (Healthier Version)",
    "subtitle": "A lighter, healthier take on a true Asian classic.",
    "description": "This recipe offers a lighter take on the classic Asian Rendang, developed in collaboration with Liam Chau.  Using coconut drink instead of full-fat coconut milk reduces saturated fat, resulting in a rich, flavorful gravy that coats tender, melt-in-the-mouth eggplant. The dish retains its authentic and robust traditional flavors.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "aubergine",
          "vegetable oil",
          "green cardamom pods",
          "unwaxed lime",
          "tamarind paste",
          "dried kaffir lime leaves",
          "maple syrup",
          "dark soy sauce",
          "desiccated coconut salt"
        ]
      },
      {
        "section": "For the coconut béchamel",
        "ingredients": [
          "shop-bought coconut drink",
          "cloves",
          "star anise",
          "cinnamon stick",
          "lemongrass stalk",
          "vegetable oil",
          "plain flour"
        ]
      },
      {
        "section": "For the rendang paste",
        "ingredients": [
          "shallots",
          "garlic cloves",
          "fresh ginger",
          "lemongrass stalks",
          "chilli flakes",
          "tamarind paste",
          "water"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "spring onion",
          "fresh red chilli",
          "cooked basmati rice or x 250g bags microwavable brown basmati rice",
          "handful of coriander leaves, optional"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 200°C.",
      "Prepare three medium saucepans.",
      "Line a baking tray with parchment paper.",
      "Have a blender ready.",
      "Start by infusing the coconut drink for the béchamel.  In one saucepan, gently warm the coconut drink over medium heat. Once warm, remove from heat and add the cloves, star anise, cinnamon stick, and lemongrass stalk. Allow to infuse for 3-4 minutes.",
      "Prepare the eggplant: trim and quarter it lengthwise, then cut each quarter into 2.5cm chunks. Arrange the eggplant on the lined baking tray, drizzle with a little vegetable oil, season with salt, and toss to coat. Roast for 15-20 minutes, or until tender.",
      "Make the béchamel: Remove the spices and lemongrass from the infused coconut drink. In the second saucepan, heat the vegetable oil over medium heat. Add the flour and stir into the oil (some clumping is normal). Gradually whisk in the infused coconut drink until the sauce is smooth and thickened. Remove from heat and set aside.",
      "To make the rendang paste: Peel and halve the shallots, peel the garlic, and peel the ginger using a spoon. Peel the outer layer from the lemongrass stalks, trim them, and lightly crush them with a pestle. Combine the shallots, garlic, ginger, lemongrass, chilli flakes, tamarind paste, and water in a blender and process until a smooth, lightly textured paste forms.",
      "Prepare the remaining ingredients: Crush the cardamom pods and remove the papery husks. Zest and halve the lime.",
      "Make the rendang: In the third saucepan, heat the remaining vegetable oil over medium heat. Add the cardamom seeds and stir until fragrant. Add the rendang paste and stir for 3-4 minutes until aromatic. Add the roasted eggplant and coat it in the paste.  Stir in the béchamel, tamarind paste, lime leaves, maple syrup, and soy sauce. Cook for 4-5 minutes, stirring occasionally, and adding up to 3 tablespoons of water if needed to loosen the sauce. Fold in the desiccated coconut. Add the lime zest and half of the lime juice. Season with salt to taste.",
      "To serve: Thinly slice the spring onion. Remove the stem from the chilli, deseed, and thinly slice it. Heat the rice according to package instructions, if necessary. Serve the rice topped with the rendang, garnished with spring onion, chilli, and coriander (optional), and a squeeze of extra lime juice, if desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]