A flavorful and nutritious stir-fry utilizing readily available jackfruit seeds and jute leaves is gaining attention as a traditional Bengali dish. Particularly popular during the monsoon and summer seasons, the recipe requires minimal ingredients and is a delicious accompaniment to rice. The dish incorporates subtle flavors of shrimp and coconut, enhancing its appeal. Key ingredients include two bunches of jute leaves, 10-15 cleaned jackfruit seeds, two tablespoons of grated coconut, and two tablespoons of shrimp. This simple preparation offers both culinary enjoyment and nutritional benefits, reflecting the resourceful cooking traditions of rural Bengal. The recipe highlights sustainable use of locally sourced ingredients.