Peel the skin off of the Rhubarb and wash it thoroughly.

Chop the stem into small pieces and set it aside.

In a pan add the sesame oil and let it heat. Once hot add the mustard seeds and let it splutter.

Once the mustard seeds splutter, add in the turmeric and asafoetida powder and saute for a sec.

Now add the chopped rhubarb stem and saute well for around 5-10 minutes in medium flame.

The stems will start breaking down pretty quickly and will have a slimy texture.

Do not add any water. make sure the mixture is cooked in low to medium flame.

Let the mixture cook in its own juices and start changing color.

Add the red chilli powder, tamarind paste and salt and let the mixture cook together for 5-8 minutes more in medium flame to avoid burning

At this point any excess water should be evaporated and the pickle should start releasing the oil from the sides.

Let the mixture boil till the water gets drained and the thokku becomes thick.

At this point add roasted fenugreek powder and mix well. remove from heat and let it cool down

Notice more oil will separate from the thokku. This oil will help the pickle last longer. once its completely cool down, store it in the air tight container.