In a pan add oil
Once hot add hing and panch phoran.
Let the panch phoran splutter.
Now add the green chilli, ginger and curry leaves
Saute this on slow for a minute.
Now add the cubed pineapple and let this saute on medium for 3-4 mins.
Now add turmeric, chilli powder, salt to taste, cumin powder
Add 1/2 Cup water and cook it on low flame for 6-7 minutes until the pineapple is a bit soft.
Now add the Jaggery and mix well.
Cover and cook for 2-3 minutes until the Jaggery is completely melted.
Now add 1 1/2 cups of water and let it cook for 2-3 minutes. (Water can be adjusted as per consistency needed)
Now make the cornflour slurry using 1 tbsp cornflour + 1 tbsp water. (Cornflour and water can be increased if you need it thicker)
Let this cook for 4-5 minutes on slow so that everything is well incorporated and the khatta becomes thicker.
Switch off and add 1-2 tsp Khatta masala.
Serve it with roti or rice.