Dry roast the mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds until fragrant. Grind into a fine powder to make the roasted masala. Set aside.
Heat ghee or oil in a pan over medium heat. Add Pancha Phutana, curry leaves, hing, and turmeric powder. Sauté for a minute until fragrant.
Add the pineapple cubes and grated ginger to the pan. Stir well to coat the pineapple with the spices.
Season with salt and pepper-cumin powder. Stir and cook for 2-3 minutes.
Cover the pan and let the pineapple cook for about 7-8 minutes until softened.
Once the pineapple is cooked, add jaggery to the pan and mix well. Allow it to melt and combine with the pineapple.
If desired, add a rice flour slurry to the pan to thicken the gravy. Stir continuously to avoid lumps.
Once the gravy reaches the desired consistency, remove from heat.
Garnish the Sapuri Khatta with a sprinkle of the roasted masala.
Serve hot or cold as a side dish or condiment with your favorite meal.