Visiting Tara Taal area Bardia,Nepal

In 2011 AD I visited Tarataal area of Bardiya from Delhi .I was with my uncle ,from Ananda Bihar Bus Station we took the bus to reach and  distance between Gulariya and Delhi is 404 kilometers (251 miles) ,we had the journey through Gajiyabad,Muradabad,Rampur,Bareli,Lakhimpur of UP States crossing which you reach Bardiya in bus.Bardiya District is one of the seventy-five Districts of Nepal which is part of Bheri Zone and is headquartered at the city of Gulariya.Most people living in this district are farmers. The district headquarters Gulariya lies on the Babai River. The Karnali, one of Nepal's largest rivers, divided into multiple branches when it reaches the Terai. The westernmost branch forms the boundary between Bardiya and Kailali districts. An eastern branch is called the Geruwa. The endangered Gangetic dolphin was often seen in its waters, but populations have been declining. 

I reached to border of tara tal area and visited the forest there and railway tracks and local markets of border where we had local shopping too.It was really enjoyable place and you can have a trip to area on cycle ,you love the forest area ,simple lifestyle of the forests and farms .A scenes of rural village is really admirable when you prefer as peaceful land than the noisy and polluted city areas.A vast range of Indian curries, breads, snacks and sweets comes into play in the terai area I saw my aunt busy in kitchen and farms for family food.She and other aunts prepared the dish which I like too ,it was prepared as they were busy in harvesting paddies on farm.I noted the recipe as aunt kept on describing.

Potatoes – 2 large boiled, peeled and mashed roughly
Oil – 1 tblspn
Cumin Seeds / Jeerakam – 1 tsp
Green Chillies – 3 to 4 chopped finely
Ginger – 1 tblspn chopped finely
Asafoetida / Hing / Kaya Podi – a pinch
Turmeric Powder –  1 tsp
Water as needed
Gram Flour / Kadalai Mavu / Besan – 2 tsp
Coriander leaves a handful finely chopped
Salt to taste
Method:
Heat oil in a pan, add cumin seeds and let them sizzle.
Add in ginger, green chillies and asafoetida and let them sizzle.
Add in turmeric and mix well.
Add in potatoes and toss well in the oil.
Add in water, salt and mix well.
Now bring this to a boil and simmer for 5 mins.
Mix gram flour with little water and add it in. Simmer for 5 mins.
Add coriander leaves and Mix well.
Serve with poori.

The week continued in harvesting paddy and the uncle took me various places nearby like local markets ,local farms and forest areas at Nepal Border .Aunt prepared various local dishes like Dal ,Bhat Tarakari,mutton items,chicken items and fish items and green veggies recipes were not the least.It took only nine hundred rupees to travel to Kathmandu and the journey from Tara taal area was memorable to me.