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": "758b5ab3562b4526abf44b27a3cb6189",
    "updated": "2025-04-23T23:06:42.791Z",
    "title": "Green Shakshuka",
    "subtitle": null,
    "description": "This vibrant green dish offers a healthy twist on traditional shakshuka, using plant-based yogurt instead of eggs. The za'atar spice blend adds a delicious Middle Eastern flavor, while fresh mint, dill, and parsley provide a light and refreshing taste.  This recipe is also packed with nutrients, including vitamins A, B5, B6, C, E, and K, folic acid, potassium, manganese, and thiamine, along with being a good source of protein and fiber.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "leek",
          "garlic cloves",
          "x 400g tin cannellini beans in water",
          "fresh mint leaves",
          "fresh parsley leaves",
          "fresh dill",
          "ripe avocado",
          "olive oil",
          "frozen peas",
          "fresh spinach leaves",
          "plant-based yoghurt",
          "za'atar",
          "salt and black pepper",
          "crusty wholemeal bread, to serve"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the ingredients. Trim and thinly slice the leek. Peel and grate the garlic. Drain and rinse the cannellini beans. Roughly chop the mint, parsley, and dill. Halve the avocado and remove the stone by firmly tapping it with the heel of a knife, twisting, and then removing it. Scoop out and slice the avocado flesh.",
      "Next, heat the olive oil in a large frying pan over medium-high heat. Add the sliced leek and cook, stirring occasionally, for 5 minutes until softened. Reduce the heat, add the grated garlic, and stir for another minute.  Add the cannellini beans and peas, stirring for 2 minutes. Gradually add the spinach, one handful at a time, stirring continuously until each batch wilts before adding the next.",
      "Once all the spinach has wilted and the peas are cooked through, remove the pan from the heat. Stir in the chopped mint, parsley, and dill. Season generously with salt and pepper.  Arrange the sliced avocado on top, sprinkle with za'atar, dollop with plant-based yogurt, and serve with slices of crusty wholemeal bread."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]