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.