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": "7ee11e98bd9e4e37b06e1f5ecfc7a1df",
    "updated": "2025-04-22T23:24:13.633Z",
    "title": "Punchy Peanut Curry",
    "subtitle": "This hearty curry is a great option for meal prepping. Baking the tofu adds a satisfyingly meaty texture. For a nut-free version, substitute tahini for peanut butter. To avoid oil, sauté the vegetables in water.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil (optional)",
          "red onions, cut into chunks",
          "garlic cloves, minced",
          "thumb-sized piece of fresh ginger, peeled and minced",
          "red chilli, deseeded and finely chopped",
          "curry powder",
          "dried thyme",
          "sea salt",
          "butternut squash, peeled and deseeded, then cubed",
          "red (bell) pepper, diced",
          "tomato purée",
          "x 280g (283.495 g) block firm tofu, cubed",
          "crunchy peanut butter",
          "x 400ml (414.029 ml) can coconut milk",
          "handful of coriander (cilantro), roughly chopped"
        ]
      },
      {
        "section": "to serve",
        "ingredients": [
          "rice",
          "spring onions (scallions), chopped",
          "lime wedges"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 180°C (350°F) and line a baking sheet with baking paper.",
      "Heat a large nonstick saucepan over medium heat. Add the olive oil (if using), followed by the onion, garlic, ginger, and chili. Sauté for 4 minutes, until the onions are golden. Add the curry powder, thyme, and salt, and cook for another 2 minutes.",
      "Reduce heat to low. Add the squash, bell pepper, tomato purée, and 240ml (1 cup) of water. Cover and cook for at least 12 minutes, stirring occasionally, until the squash is tender.",
      "While the squash cooks, pat the tofu cubes dry with paper towels. Arrange them on the lined baking sheet and bake for 15 minutes.",
      "Once the squash is tender, stir in the peanut butter and coconut milk.",
      "Remove the golden, meaty tofu from the oven and add it to the curry along with the chopped coriander.",
      "Simmer the curry for 10 minutes. Adjust seasoning and add more water if desired for a thinner consistency.",
      "Serve the curry over rice, garnished with chopped spring onions and lime wedges."
    ],
    "notes_ingredients": "For a nut-free option, use tahini instead of peanut butter.  Sauté the vegetables in water for an oil-free version.",
    "notes_instructions": null
  }
]