Wash, dry and, if necessary, rub off kitchen herbs. Set aside a few herbs for serving, finely chop the rest.
Mix curd with yogurt and add herbs. Season with herb salt and pepper.
Bring potatoes to a boil in a pot of water and simmer until cooked. Then peel and cut into slices.
Heat butter in a pan and roast potato slices in it until brown.
Meanwhile, boil eggs in a pot of water until waxy soft. Then peel and halve them.
Spread green sauce on two plates, place egg halves on top and arrange roasted potatoes next to them. Serve sprinkled with herbs.
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