Add bottle gourd/sorakaya pieces and saute for a minute.
Add tamarind paste and 2 cups of water. Add jaggery. Cover and cook for 7-8 minutes. Stir once-in-a-while.
Remove lid and add salt, chilly powder and dhaniya powder. Simmer for 10 minutes/until sauce starts thickening.
Garnish with Cilantro and serve with steamed Rice.