Agriculture is under pressure to produce great quantities of food, feed and biofuel on limited land resources. Current over-reliance on a handful of major staple crops has inherent agronomic, ecological, nutritional and economic risks and is probably unsustainable in the long run. Wider use of today’s underutilized crops provides more options to build temporal and spatial heterogeneity into uniform cropping systems and will enhance resilience to both biotic and abiotic stress. Many traditional vegetables and underutilized pulses are an essential source of vitamins, micronutrients and protein and thus, a valuable component to attain nutritional security. Vegetables in general are of considerable commercial value and therefore an important source of household income (Pandey et al., 2014). Reduced dietary diversity has serious effects on the nutrition and health of rural and urban populations, whereas dietary diversification is widely accepted as a cost-effective and sustainable way of improving malnutrition Neglected and underutilized food resources constitute the bedrock of the diversity in traditional and indigenous food systems of developing country communities. Traditional and indigenous foods are less deleterious to the environment and address cultural needs and preserve cultural heritage of local communities (FAO, 1996). Significant research, breeding and development efforts are needed for a range of promising crops to convert existing local landraces into competitive varieties with wide adaptation and promising commercial potential.