- In a heavy bottom pot 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. 
- Keep refrigerated.