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": "504d677ad626421183db71472a7b9e27",
    "updated": "2025-04-23T19:35:50.273Z",
    "title": "Bulgur and Pumpkin Chard Bowl",
    "subtitle": null,
    "description": "Whole grains are a cornerstone of healthy eating, and bulgur is a convenient and delicious option.  This quick-cooking cracked wheat takes just minutes to prepare, especially if you opt for the instant variety. For a gluten-free alternative, quinoa works beautifully.  This vibrant bowl combines bulgur or quinoa with roasted pumpkin, parsnips, and Swiss chard, creating a satisfying and nutritious meal.  Consider adding sunflower seeds, dried cranberries, or fresh parsley for extra flavor and texture.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "diced pumpkin, fresh or frozen",
          "parsnips, peeled and diced",
          "sweet onion, diced",
          "olive oil",
          "sea salt, for seasoning",
          "freshly ground black pepper, for seasoning",
          "cooked bulgur or quinoa",
          "shredded swiss chard"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Line a baking sheet with parchment paper.",
      "In a large bowl, combine the diced pumpkin, parsnips, onion, and olive oil. Season with salt and pepper, and toss until evenly coated.",
      "Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for approximately 30 minutes, or until tender and slightly caramelized.",
      "Transfer the roasted vegetables to a large bowl. Add the cooked bulgur or quinoa and shredded Swiss chard.",
      "Toss gently to combine all ingredients and serve."
    ],
    "notes_ingredients": "For a gluten-free version, use quinoa instead of bulgur.  Enhance the flavor and texture with toppings like sunflower seeds, dried cranberries, and/or chopped fresh parsley.",
    "notes_instructions": "If using fresh pumpkin, you can freeze leftover diced pumpkin for later use.  Spread the diced pumpkin on a baking sheet and freeze until solid.  Then, transfer the frozen pumpkin to a freezer bag, removing as much air as possible before sealing.  Frozen pumpkin can be stored for up to one month."
  }
]